slow cooker beef barley soup

Now that the kids evening schedules are getting busier (hockey, cross country, more hockey, coding club, flying V's, even more hockey...), I'm giving into more crock pot recipes in hopes that we can still eat dinner together. This beef barley soup from thechunkeychef.com served with garlic bread has been voted a keeper.

SLOW COOKER BEEF BARLEY SOUP RECIPE

INGREDIENTS

• 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
• 1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 medium yellow or sweet onion, peeled and diced
• 2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp better than bouillon beef base (optional but recommended)
• 2 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 sprigs fresh thyme
• 2 bay leaves
• 6 cups beef broth or stock
• 2/3 cup pearl barley

INSTRUCTIONS

1. If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat.  Add beef cubes and brown for 1-2 minutes per side.
2. Add beef and all remaining ingredients to slow cooker and stir to combine.  Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
3. Remove bay leaves and thyme stems and serve.