Slow cooker beef barley soup

• Meat

  • 2 lbs Beef stew meat

• Produce

  • 4 Carrots, medium
  • 3 stalks Celery
  • 6 cloves Garlic
  • 1 Onion, small
  • 1 1/2 tsp Thyme, dried
  • 1 15-ounce can Tomatoes
  • 4 Yukon gold potatoes, medium

• Canned Goods

  • 2 qt Beef broth

• Pasta & Grains

  • 3/4 cup Barley

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

Found on tiphero.com

Description

Directions

• Generously season the cubed beef with salt and pepper. Heat a large skillet over medium-high heat and add about half of the oil. Working in batches, sear beef on all sides, using more oil as needed. Transfer the seared beef to a 6-quart slow cooker. Return the skillet to the heat and add 1 cup of beef broth. Heat to a boil and scrape any browned bits from the bottom of the pan, then add to slow cooker. Add the potatoes, onions, carrots, celery, garlic, thyme, diced tomatoes, barley and remaining beef broth to the slow cooker. Stir to combine. Cover and cook on high for 4 hours. Season with salt and pepper to taste. Serve garnished with fresh parsley or thyme.