Cover the slow cooker and set to low heat. Cook for 6-8 hours, checking occasionally, until beef is fork-tender and barley is soft but still has a pleasant chewy texture.
Remove Bay Leaves: Use a spoon or tongs to fish out and discard the bay leaves, which have imparted flavor.
Taste and Adjust: Have a taste of the soup broth and adjust seasoning with more salt, pepper, etc to suit your preferences.
Serve Warm: Ladle the hot soup carefully into bowls. Garnish with some freshly chopped parsley if desired. Enjoy this hearty soup immediately while warm.
Cooking Tips:
Look for stew beef or chuck roast cut into 1-inch cubes for the best texture.
Browning the beef first adds deeper flavor.
Rinsing the barley removes excess starch for a less cloudy soup.
Add more broth if the soup is too thick after cooking.
Garnish with shredded cheese, sour cream, or crusty bread for extra heartiness.
Swap the beef for chicken or turkey for a lighter version.
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