Beef Barley Soup

Beef Barley Soup

Ingredients:

• 1 Tbsp. vegetable oil
• 1 1.2 lbs. beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
• 1 – 1 1/2 lbs. russet potatoes, peeled and diced into 1/2 inch pieces
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 medium 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. beef base bouillon
• 2 tsp. Worcestershire sauce
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 Tbsp. thyme
• 1 bay leaf
• 6 cups beef broth
• 2/3 cup pearl barley

Directions:

1. Heat oil in a large skillet over medium-high heat. Add beef cubes and brown for 1 to 2 minutes per side.
2. Place browned beef and all remaining ingredients in a slow cooker and stir to combine.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
4. Remove bay leaf and serve.