Beef Barley Soup (Print Version)

# Ingredients:

01 - 2½ pounds stewing beef, cubed.
02 - 3 tablespoons olive oil.
03 - 4 cloves garlic, minced.
04 - 2 large yellow onions, diced.
05 - 1 large bell pepper, chopped.
06 - 1¼ cups carrots, sliced.
07 - 1 cup celery, chopped.
08 - 4 tablespoons tomato paste.
09 - 5 cups beef broth.
10 - 1 cup pearl barley.
11 - 1 teaspoon smoked paprika.
12 - 1½ teaspoons dried thyme.
13 - 2 teaspoons garlic powder.
14 - 2 teaspoons onion powder.
15 - 1½ teaspoons black pepper.
16 - 2 teaspoons seasoning salt.
17 - 3 tablespoons fresh parsley.

# Instructions:

01 - Heat oil, sear beef in batches.
02 - Transfer beef to slow cooker.
03 - Sauté onions, pepper, carrots, celery.
04 - Add garlic and tomato paste, cook 2 minutes.
05 - Add vegetables to slow cooker.
06 - Add broth and all seasonings.
07 - Cook on low 7-8 hours or high 4-5 hours.
08 - Add barley in last hour.
09 - Stir in parsley before serving.

# Notes:

01 - Searing beef optional but recommended.
02 - Add barley last hour to prevent mushiness.
03 - Can use different root vegetables.
04 - Keeps 3-4 days refrigerated.

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