Slow Cooker Beef & Barley Soup

 Slow Cooker Beef & Barley Soup

This Slow Cooker Beef & Barley Soup is insanely delicious, comforting, and surprisingly easy to make. It’s hearty, filling, and perfect for cozy nights or meal prep. Just toss everything into the slow cooker and let it do the work!

 Ingredients:

• 2 lbs beef chuck, cut into bite-sized cubes
• 1 cup pearl barley, rinsed and drained
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish – optional)

 Instructions:

1. Brown the beef (optional but recommended):
   Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides, then transfer it to the slow cooker.
2. Add the vegetables and barley:
   Add the onion, carrots, celery, garlic, and barley to the slow cooker.
3. Add liquids and seasonings:
   Pour in the diced tomatoes and beef broth. Add bay leaves, thyme, paprika, black pepper, and salt.
4. Cook:
   • Cover and cook on LOW for 7–8 hours, or
   • On HIGH for 4–5 hours, until the beef is tender and the barley is cooked.
5. Finish and serve:
   Remove bay leaves, adjust seasoning if needed, and serve hot. Garnish with fresh parsley if desired.

 Tips:

• If the soup gets too thick, add more broth or water.
• This soup tastes even better the next day!
• Serve with crusty bread or garlic toast.