Beef and Barley Soup in the Slow Cooker

Begin by trimming and cutting the beef stew meat into bite-sized chunks, then set aside.
2 pounds beef stew meat
Rinse the pearl barley under cold water until the water runs clear, then drain well.
1 cup pearl barley
Chop the carrots into small dice, finely chop the celery, and dice the onion to create an evenly mixed vegetable base.
3 carrots carrots, 2 stalks celery, 1 onion yellow onion
Place the beef chunks into the slow cooker, then add the diced vegetables on top. Pour in the beef broth and stir in tomato paste and dried thyme for flavor.
2 pounds beef stew meat, 3 carrots carrots, 2 stalks celery, 1 onion yellow onion, 4 cups beef broth, 2 tablespoons tomato paste, 1 teaspoon dried thyme
Add the rinsed pearl barley evenly over the mixture, distributing it across the top.
1 cup pearl barley
Cover the slow cooker with its lid and set it to low heat. Let it cook for about 7 hours until the beef is tender and the barley has absorbed the flavorful broth.
Once cooked, open the lid and gently stir the soup to distribute the barley and vegetables evenly. Check seasoning and add salt and pepper to taste.
Serve the hearty beef and barley soup hot, garnished with your favorite herbs if desired. Enjoy this filling and rustic dish with a slice of crusty bread.