Slow Cooker Beef Barley Soup
This slow cooker beef and barley soup is the easiest recipe ever. My family likes it so much, they always ask me to bring it to Christmas Eve dinner. I usually make it with leftover boneless beef short ribs.
Ingreadients :
- 3 tablespoons vegetable oil
- 1 ½ pounds boneless lean beef, cubed
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 cups water, divided
- 3 (10.5 ounce) cans beef broth
- 6 medium carrots, chopped
- 6 medium green onions, chopped
- 4 stalks celery, chopped
- 1 cup barley
- ½ cup chopped fresh parsley
- 1 teaspoon dried thyme
Step by Step :
- Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
- Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
- Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
- Stir in thyme just before serving.
