Instructions:
- Prepare the Ingredients:
- Rinse the pearl barley under cold water and set it aside.
- Chop the carrots, celery, onion, and garlic.
- Cut the beef stew meat into small, bite-sized cubes if it’s not already done.
- Sear the Beef:
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Season the beef cubes with salt and pepper.
- Sear the beef in batches until browned on all sides, adding more oil if needed. This step helps to enhance the flavor of the soup.
- Transfer the seared beef to the slow cooker.
- Combine Ingredients in the Crock Pot:
- Place the rinsed pearl barley, diced carrots, celery, onion, minced garlic, bay leaves, dried thyme, and dried rosemary into the slow cooker with the seared beef.
- Add Broth and Water:
- Pour the beef broth and water into the slow cooker, ensuring all ingredients are submerged. The liquid should cover all the ingredients by about an inch.
- Cooking in the Crock Pot:
- Set the Crock Pot to low heat and cook for 6-8 hours or on high for 3-4 hours. Cooking times may vary depending on your slow cooker model.
- Check and Adjust Seasoning:
- After the cooking time is complete, taste the soup and adjust seasoning with salt and pepper if needed. Remove the bay leaves.
- Serve:
- Ladle the hot beef and barley soup into bowls.
- Optionally, garnish with chopped fresh parsley for a burst of color and added freshness.