Crockpot Beef Barley Soup

thechunkychef.com

Nan Everhart Milligan

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

1 to 1 ½ lbs potatoes, peeled and diced into ½ inch pieces (Yukon gold or russets are preferred)

2 carrots, peeled and cut into ½ inch pieces

1 medium yellow or sweet onion, peeled and diced

2 ribs celery, sliced in half lengthwise, then cut into ½ to 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

½ tsp kosher salt

¼ tsp black pepper

2 sprigs fresh thyme

2 bay leaves

6 cups beef broth or stock reduced sodium

⅔ cup pearl barley

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