Target: 6 × 4 inches · landscape

Slow-Cooker Beef, Barley, and Mushroom Soup

515 min · 6 servings

Ingredients

□ 2 1/2 lb beef chuck roast, trimmed and cut into 1-inch cubes

□ 1 1/2 tsp kosher salt, divided

□ 1 tsp ground black pepper, divided

□ 2 tbsp neutral oil, divided

□ 12 oz cremini mushrooms, quartered

□ 1 medium yellow onion, diced

□ 2 medium carrots, cut into 1/2-inch pieces

□ 2 celery ribs, diced

□ 3 garlic cloves, minced

□ 1 tbsp tomato paste

□ 1 tsp dried thyme

□ 6 cups low-sodium beef broth

□ 1 tbsp Worcestershire sauce

□ 1 bay leaf

□ 3/4 cup pearl barley, rinsed

□ 1/4 cup chopped fresh parsley

□ 1 loaf crusty bread, for serving

1. Pat beef dry and season with 1 tsp salt and 1/2 tsp pepper.

2. Brown beef in 1 tbsp oil in batches; use the remaining oil to brown mushrooms, then set both aside.

3. Soften onion, carrots, and celery; stir in garlic, tomato paste, and thyme. Load cooker with beef, mushrooms, broth, Worcestershire, and bay.

4. Cook covered on low about 7 hours, until beef is nearly tender. Stir in rinsed barley and cook about 1 hour, until tender but distinct.

5. Discard bay; stir in remaining salt and pepper plus parsley. Rest briefly, then serve in bowls with crusty bread.

Cook’s note: Brown beef and mushrooms in uncrowded batches; late-added barley stays plump and distinct.