Ingredients
1 pound stewing beef, cut into bite-sized pieces
1 cup pearl barley
4 carrots, peeled and sliced
3 celery stalks, chopped
1 large onion, diced
4 cloves garlic, minced
8 cups beef broth
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
Directions
Season the beef with salt and pepper. Brown the beef in batches in a skillet over medium-high heat until caramelized. Transfer the beef to the Crock Pot.
Add barley, carrots, celery, onion, and garlic to the Crock Pot.
Pour in the beef broth and add bay leaves and thyme. Stir to combine all ingredients.
Cover the Crock Pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the beef is tender and the barley is cooked through.
Season the soup with additional salt and pepper to taste before serving.
Ladle the hot soup into bowls, garnish with fresh parsley, and serve with crusty bread.
Nutrition Facts
Calories:
320
Fat:
9
Carbohydrates:
33
Protein:
26
Sodium:
1100
Fiber:
6
Sugar:
5
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