Recipe Ingredients
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 6 cups low-sodium beef broth
- 1 pound baby yellow potatoes, halved, or 1 (14-ounce) canned diced new potatoes
- 1 pound frozen stew vegetables, such as carrots, celery and onions
- 2/3 cup pearl barley
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Chopped fresh parsley, for garnish
Recipe Directions
- Combine beef, broth, potatoes, stew vegetables, barley, tomato paste, Worcestershire sauce, thyme, bay leaves, garlic, salt and pepper in a large slow-cooker. Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours, until beef is fork-tender and flavors develop.
- Discard bay leaves and thyme and skim fat from the top of soup, if necessary. Divide soup among bowls and garnish with parsley. Serve and enjoy.
Tips:
For extra flavor, season the meat with salt and pepper, then sear it in 1 tablespoon of olive oil before adding to the slow-cooker.
Freeze leftover soup in a silicone soup tray for easy single-serve meals. Just pop out a cube, place it in a pot, and warm over low heat until heated through.
For an easy freezer dinner, combine all ingredients, except the broth, in a freezer bag. When ready to cook, just empty the bag into the slow-cooker, add broth and cook for 1 to 2 hours more, as directed.
