1 1/2 pounds of beef stew meat, cut into small pieces.
1 cup of pearl barley, washed
2 carrots, peeled and cut into pieces.
2 pieces of celery, cut into small pieces
1 onion, cut into small pieces.
3 pieces of garlic, finely chopped
1 cup of sliced mushrooms
1 can of diced tomatoes (14.5 ounces), with the liquid in the can.
6 cups of beef broth
2 cups of water
2 leaves from the bay tree
1 teaspoon of dried thyme
Add salt and pepper according to your preference.
2 tablespoons of olive oil
Instructions
In a big frying pan, warm the olive oil on medium-high heat.
2. Put the beef chunks in the pot, add salt and pepper, and cook until browned on all sides. This will take around 5 to 7 minutes.
Put the cooked beef in the slow cooker.
Next, in the same pan, add a little more oil if necessary and cook the onions and garlic until they smell good, for about 2-3 minutes.
Put the cooked onions and garlic into the slow cooker.
Put the carrots, celery, mushrooms, and chopped tomatoes in the slow cooker.
Add the beef broth, water, barley, bay leaves, and thyme to the mixture.
Mix everything well, cover the slow cooker, and cook on low for 7-8 hours or on high for 4-5 hours.
30 minutes before serving, stir the soup well and taste it to check if it needs more salt and pepper. Add more seasoning if necessary.
Take out the bay leaves before serving.
Different Types and Advice
You can include more vegetables such as peas, corn, or spinach near the end of the cooking process to add more color and nutrients. To make the dish tastier, you can pour a bit of red wine into the pan after cooking the meat, before adding the onions and garlic. If you like your soup thicker, you can either use less water or mix cornstarch with water and add it towards the end of cooking. For those who like spicy food, adding a little bit of red pepper flakes can give the soup an extra tasty kick.
