There are some dishes that taste better when reheated and this is one of those. Maybe because the flavors already had the time to fuse together, which makes it more flavorful. I have a feeling that you will not get tired of this soup even if you eat it for two consecutive days. It’s a family friendly recipe because even the kids will love this. You just have to adjust the seasonings if you think it’s too flavorful for the little ones. But otherwise, this is perfect.
Check out what our friends from Valerie’s Kitchen have to say about this recipe:
“And, here is what you’ll have on your hands at the end of the day. A rustic, hearty, delicious meal. Before serving, give it a taste and season with additional salt (only if you feel it’s necessary) and some fresh ground black pepper.”
If you have doubts about preparing something for your family, settle for a hearty soup. A hearty soup will never fail to capture anyone’s heart because it just warms you. Add the fact that this recipe is easy because it’s made in a slow cooker.
Ingredients
- 1 tablespoon Wesson vegetable oil, plus additional as needed
- 1-1/2 to 1-3/4 pounds Tyson cubed beef stew meat (boneless beef chuck)
- salt and fresh ground black pepper, to taste
- 1 cup diced onion
- 1 cup chopped carrots
- 3/4 cup diced celery
- 1 teaspoon minced garlic
- 3 tablespoons Hunt’s tomato paste
- 2 teaspoons Worcestershire sauce
- 1 cup Green Giant chopped mushrooms
- 6 cups College Inn low-sodium beef broth
- 2/3 cup Great Value pearl barley
- 2 tablespoons fresh chopped thyme (or 2 teaspoons McCormick dry thyme)
Instructions
- Cut the beef stew meat (or chuck) down into small, bite-size pieces.
- Heat vegetable oil in a 12″ skillet over medium-high heat. Add half of beef to skillet and allow to brown on one side for about 3 minutes. Season with salt and pepper to taste while cooking. Flip pieces over and brown for an additional 3 minutes. Transfer browned beef to your slow cooker and repeat with remaining beef.
- Reduce heat under skillet to medium and add onion, carrots, celery and garlic. Cook, stirring, to incorporate with any juices the beef left behind in the skillet.
- Add tomato paste and Worcestershire sauce and cook, stirring for a minute or two until well combined. Transfer the veggie mixture to your slow cooker with the beef.
- Add mushrooms, beef broth, barley, and fresh thyme to the slow cooker. Stir to combine, cover, and cook on HIGH for 5 to 6 hours or on LOW for 6 to 8 hours, or until beef is fork tender (slow cookers can vary, times are approximate). Taste and season with additional salt and pepper, if needed.
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Quick Tip: Use low sodium salt so you can control the amount of salt in your soup.
Thanks again to Valerie’s Kitchen for this amazing recipe.
