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Optional Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Trim excess fat from the beef stew meat and cut it into bite-sized pieces.
- Wash and chop the vegetables: dice the onion, slice the carrots and celery, and cube the potatoes.
Step 2: Brown the Beef (Optional)
- Heat a large skillet over medium-high heat and add a drizzle of olive oil.
- Sear the beef pieces until they are browned on all sides. This step enhances the flavor but can be skipped if you’re short on time.
- Transfer the browned beef to the crock pot.
Step 3: Assemble the Soup in the Crock Pot
- Add the diced onion, carrots, celery, and potatoes to the crock pot.
- Pour in the beef broth and water. Stir in the tomatoes, tomato paste, and Worcestershire sauce.
- Add the pearl barley, thyme, parsley, and bay leaf.
- Season with salt and pepper to taste.
- Stir well to combine all the ingredients.
Step 4: Cook the Soup
- Cover the crock pot with the lid and set it to low heat for 7–8 hours or high heat for 4–5 hours.
- Stir occasionally, especially in the last hour, to ensure the barley doesn’t stick to the bottom and that the flavors are evenly distributed.
