Large Family Slow Cooker Beef and Barley Soup Recipe
Are you craving a meaty soup to keep you warm and comfort you? If so, you should try the Large Family Slow Cooker Beef and Barley Soup. It is meaty, flavorful, and perfect for eating on cold days.
Ingredients
- 2 tablespoons olive oil
- 5 pounds boneless beef chuck roast cut into 1-inch pieces
- Salt and black pepper to taste
- 1 16 ounce package mushrooms, sliced
- 1 pound baby carrots
- 4 yellow potatoes peeled and cut into 1-inch pieces
- 2 large yellow onions diced
- 8 cups low sodium beef broth
- 1 6 ounce can tomato paste
- 2 ½ teaspoons garlic powder
- 2 teaspoons dried thyme
- 2 cups pearl barley not quick cooking
- 2 bay leaves
Instructions
- Season the beef with salt and pepper.
- In a large skillet over medium-high heat, add 1 tablespoon of oil and heat for one minute. Add the beef in batches and brown on all sides. Transfer the beef to the slow cooker and continue cooking the remaining beef, adding more oil as needed, until it is all browned.
- To the slow cooker, add the mushrooms, carrots, garlic, potatoes, onions, beef broth, wine, tomato paste, and thyme. Stir well to evenly distribute.
- Then, add the barley and bay leaves, stirring to combine.
- Cover the slow cooker and cook on low for 6 to 8 hours.