Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 cup mushrooms, sliced
• 6 cups beef broth
• 1 cup pearl barley
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and sauté until all sides have a nice golden brown color, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, toss in the diced onion and minced garlic. Cook until the onion softens and turns translucent, about 3-4 minutes.
3. Add the sliced carrots, celery, and mushrooms to the mix. Sauté for an additional 5 minutes until the veggies are tender.
4. Return the browned beef to the pot and mix in the beef broth, pearl barley, undrained diced tomatoes, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a vigorous boil.
5. Lower the heat to a gentle simmer, cover the pot, and let the soup simmer for approximately 1 hour, or until the beef is fork-tender and the barley is perfectly cooked.
6. Taste the soup and adjust the seasoning if necessary. If the soup feels too thick, stir in a small amount of additional broth or water as needed.
7. Serve the soup in bowls and sprinkle with fresh chopped parsley for a lovely garnish before diving in. Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6

crockpot #PeriPeriChicken #budget