Beef and Barley Soup (Print Version)
# Ingredients:
→ Protein
01 -
450g beef stew meat, cubed
→ Vegetables
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
2 medium carrots, chopped
05 -
2 celery stalks, chopped
06 -
1 can (425g) diced tomatoes
→ Grains
07 -
200g pearl barley
→ Liquids
08 -
1 liter beef broth
→ Seasonings
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried rosemary
11 -
Salt and freshly ground black pepper, to taste
12 -
Fresh parsley leaves, for garnish
# Instructions:
01 -
Add the beef stew meat, chopped onion, minced garlic, carrots, celery, barley, beef broth, diced tomatoes, thyme, rosemary, salt, and pepper to the slow cooker. Stir thoroughly to combine all ingredients.
02 -
Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the beef is tender and the barley is fully cooked.
03 -
Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
# Notes:
01 -
This hearty soup develops deeper flavors the longer it cooks. For best results, prepare it the day before serving.