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Slow Cooker Beef and Barley Soup

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes

Ingredients

  • 1 tablespoon oil
  • 1 ½ pounds sirloin tips, flap meat or chuck roast, cubed
  • Salt and pepper
  • ¾ cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled
  • 8 ounces baby bella mushrooms, wiped clean and diced
  • 1 cup chopped onion, about 1 medium yellow or white onion
  • 2 cloves garlic, finely minced or pressed
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • 3 cups low-sodium beef broth
  • 2 teaspoons low-sodium soy sauce
  • ⅔ cup pearled barley, not quick-cooking

Instructions 

  • In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat. Season the beef with salt and pepper and add to the skillet in a single layer (you may need to do this in batches), cooking for 1-2 minutes, browning on all sides. Repeat with the remaining meat if needed.
  • Scoop the meat into the slow cooker, leaving as much oil/liquid behind in the skillet as possible. Return the skillet to medium heat and add the carrots, mushrooms, onion and garlic. Cook for 4-5 minutes until the carrots and mushrooms start to soften. Stir in the tomato paste and thyme and cook for 1-2 minutes.
  • Whisk in the chicken broth and simmer for a minute or so. Pour the mixture into the slow cooker. Add the beef broth, soy sauce and barley. Give the soup a good stir and then cover the slow cooker and cook on low 7-9 hours. Season with salt and pepper to taste, if needed, before serving.