Crockpot Beef Barley Soup 🌸 🌺 🏵️ 🍀 😍


lbs beef chuck repast, trimmed of redundant fat and cut into 1 inch pieces
–11/2 lbs potatoes, hulled and minced into1/2 inch pieces( Yukon gold or russets are preferred)
carrots, hulled and cut into1/2 inch pieces
medium unheroic or sweet onion, hulled and minced
caricatures celery, sliced in half lengthwise, also cut into1/2- 1 inch pieces
cloves garlic, diced
Tbsp tomato paste
2 Tbsp better than bouillon beef base( voluntary but recommended)
2 tsp Worcestershire sauce
tsp kosher swab
tsp black pepper
2 shoots fresh thyme
2 bay leaves
6 mugs beef broth or stock reduced sodium
mug plum barley
still, heat 1 Tbsp vegetable oil painting in a large skillet over MED HIGH heat, If asked . Add beef cells and brown for 1- 2 twinkles per side.
Add beef and all remaining constituents to decelerate cooker and stir to combine. Cover and cook on LOW for 7- 8 hours or on HIGH for 4- 5 hours.