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Slow Cooker Beef Barley Soup Recipe

The Chunky Chef
  • 375 minutes
  • Serves 6

INGREDIENTS

1 1/2

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

1

lbs potatoes, peeled and diced into 1/2 inch pieces ((Yukon gold or russets are preferred))

2

carrots, peeled and cut into 1/2 inch pieces

1

medium yellow or sweet onion, peeled and diced

2

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

4 cloves

garlic, minced

2 tbsp

tomato paste

2 tbsp

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

2 tsp

Worcestershire sauce

1/2 tsp

kosher salt

1/4 tsp

black pepper

2

sprigs fresh thyme

2

bay leaves

6 cups

beef broth or stock

2/3 cup

pearl barley