Cooked - Crockpot Beef Barley Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crockpot Beef Barley Soup

6.0

1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces

1 ½ lbs potatoes, peeled and diced into ½ inch pieces ((Yukon gold or russets are preferred))

2 carrots, peeled and cut into ½ inch pieces

1 medium yellow or sweet onion, peeled and diced

2 ribs celery, sliced in half lengthwise, then cut into ½-1 inch pieces

4 cloves garlic, minced

2 Tbsp tomato paste

2 Tbsp better than bouillon beef base ((optional but recommended))

2 tsp Worcestershire sauce

½ tsp kosher salt

¼ tsp black pepper

2 sprigs fresh thyme

2 bay leaves

6 cups beef broth or stock (reduced sodium)

⅔ cup pearl barley

If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 8h

Created 38 weeks ago

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