Beef Barley Soup
Ingredients
-
1
pound
boneless beef chuck or stew meat, cut into 1-inch cubes
-
1
tablespoon
olive oil
-
1
large
onion, diced (about 2 cups)
-
2
medium
carrots, peeled and diced (about 1 cup)
-
1
rib
celery, sliced (about ½ cup)
-
8
ounces
mushrooms, halved
-
2
cloves
garlic, minced
-
½
teaspoon
dried thyme or ½ tablespoon fresh thyme
-
2
cups
beef broth
-
2
cups
chicken broth
-
2
cups
water
-
½
cup
pearled barley
-
1
leaf
bay leaf
-
1
teaspoon
salt
-
½
teaspoon
pepper
Instructions
- Pat the beef dry and season with salt and pepper.
- Heat oil in a skillet and brown the beef on all sides.
- Transfer the beef to a slow cooker and sauté the onion, carrots, celery, and mushrooms in the skillet until softened.
- Add garlic and thyme to the vegetables and cook until fragrant, then transfer to the slow cooker.
- Add beef broth, chicken broth, water, barley, bay leaf, salt, and pepper to the slow cooker.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours.
- Remove the bay leaf, season to taste, and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
190
Total fat
9g
Total carbohydrates
14g
Total protein
14g
Sodium
502mg
Cholesterol
39mg
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