- Brown the Beef (optional step for added flavor):
- Heat a bit of olive oil in a skillet over medium-high heat. Add the beef stew meat in batches, being careful not to overcrowd the pan. Brown the meat on all sides, then transfer it to the crock pot.
- Add the Vegetables and Barley:
- To the crock pot, add the chopped onion, diced carrots, diced celery, minced garlic, and rinsed pearl barley.
- Combine with Liquids and Seasonings:
- Pour the beef broth over the meat and vegetables. Add the diced tomatoes with their juice, Worcestershire sauce, dried thyme, and a bay leaf. Stir to combine. Season with salt and pepper to taste.
- Cook:
- Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is tender and the barley is cooked through.
- Final Touches:
- Before serving, remove the bay leaf and adjust the seasoning if necessary. If the soup is thicker than you like, you can add more beef broth or water until you reach your desired consistency.
- Serve:
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread on the side.
Tips:
- Choosing Beef: Beef chuck roast or round roast are excellent choices for stew meat. You can buy pre-cut stew meat or cut a roast into chunks yourself.
- Vegetable Variations: Feel free to add more vegetables according to your preference. Mushrooms, peas, and potatoes are great additions.
- Making Ahead: This soup tastes even better the next day, as the flavors continue to develop. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Enjoy your Beef and Barley Soup, a warm and satisfying meal that’s perfect for lazy weekends, busy weeknights, or anytime you need a bit of comfort food.