Slow Cooker Beef Barley Soup

thechunkychef.com

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

⅔ cup pearl barley

Directions at thechunkychef.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer