Transform your traditional fall soup into a hearty main dish with this slow cooker recipe. Tender beef stew meat, nutritious vegetables, and wholesome barley come together in a rich and flavorful broth that's perfect for chilly autumn evenings.
Ingredients: 1 lb beef stew meat, cubed. 3 cups beef broth. 1 onion, diced. 2 carrots, sliced. 2 potatoes, cubed. 1 cup diced tomatoes. 1/2 cup pearl barley. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.
Instructions: In a skillet, heat olive oil over medium-high heat. Brown the beef stew meat in the skillet, about 5 minutes. Transfer the browned meat to the slow cooker. Add all remaining ingredients to the slow cooker. Stir well to combine. Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and flavors are melded. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Addison Archer
