Slow Cooker Hearty Beef and Barley Soup Recipe

Ingredients: 1.5 pounds beef stew meat, 1 cup pearl barley, 1 onion (chopped), 2 carrots (sliced), 2 celery stalks (sliced), 3 garlic cloves (minced), 6 cups beef broth, 1 can (14.5 oz) diced tomatoes, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, salt and pepper to taste, 2 tablespoons olive oil, 1 cup frozen peas (optional). Instructions: Heat olive oil in a skillet over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker. Add chopped onion, sliced carrots, sliced celery, minced garlic, pearl barley, beef broth, diced tomatoes (with juice), thyme, rosemary, bay leaf, salt, and pepper. Stir to combine all ingredients. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and barley is cooked. About 30 minutes before serving, stir in frozen peas if using, and remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread or crackers on the side. This hearty soup is perfect for a cozy day, with tender beef and chewy barley in a flavorful broth. Makes about 6-8 servings. Enjoy!