Crockpot Beef Barley Soup

Instructions:

1. Optionally, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brown beef cubes for 1-2 minutes per side, if desired.
2. In a slow cooker, combine the beef and all remaining ingredients. Stir well to combine.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. Remove thyme stems and bay leaves before serving. Serve with crusty bread.

Notes:

• Adjust barley tenderness by adding it halfway through the slow cooker’s cook time or the last 30 minutes of stovetop cooking.
• Adjust seasoning amounts if not using Better than Bouillon, according to personal taste preferences.

Instant Pot (Pressure Cooker) Directions:

1. Heat 1 tablespoon oil in the Instant Pot using the “Saute” function. Brown the beef in batches, then set aside.
2. Add 2 teaspoons oil to the pot and sauté onions and celery until softened. Add garlic and cook for 30 seconds.
3. Return beef to the pot along with carrots, tomato paste, beef base, potatoes, Worcestershire sauce, barley, broth, salt, pepper, thyme, and bay leaf.
4. Stir together, seal the lid, and set valve to “seal”. Cook on HIGH PRESSURE for 15 minutes with a 15-minute natural release followed by a quick release. Remove lid when safe and discard bay leaf and thyme sprigs.

Stovetop Directions:

1. Heat 1 tablespoon oil in a pot or Dutch oven over medium heat. Brown the beef in batches, then set aside.
2. Add 1 tablespoon butter to the pot and sauté onions and celery until softened. Add garlic and cook for 30 seconds.
3. Return beef to the pot along with carrots, tomato paste, beef base, potatoes, Worcestershire sauce, barley, broth, salt, pepper, thyme, and bay leaf.
4. Bring to a boil, then cover and reduce heat to low. Let simmer for 60-90 minutes or until beef is tender. Remove bay leaf and thyme sprigs before serving.