Ingredients
- 900 g beef chuck, cut into 2 cm cubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 200 g pearl barley, rinsed
- 1.5 liters beef broth
- 400 g canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Heat olive oil in a pan over medium heat. Brown beef cubes on all sides for 5–7 minutes.
- Transfer beef to the slow cooker. Add onion, carrots, celery, and garlic. Stir in the barley.
- Pour in beef broth and diced tomatoes. Add tomato paste, salt, pepper, thyme, rosemary, and bay leaves. Stir well.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender and barley is cooked.
- Remove bay leaves, stir in fresh parsley, adjust seasoning if needed, and serve hot.
Notes
- Browning beef adds flavor but can be skipped to save time.
- Use pearl barley for quicker cooking and softer texture.
- Add more veggies like mushrooms or potatoes if desired.
- For a thicker soup, cook uncovered for the last 30 minutes.
- Soup will thicken more as it sits; add broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
