We're taking this classic, hearty soup and giving you the option to cook it all day in the slow cooker. Smarts: Don't want to use the slow cooker? Not to worry. We've got you covered with stovetop instructions as well.
Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Dry and sear beef - Pat beef dry with paper towels. Season with some salt and pepper. Heat a skillet with oil over medium-high heat and add beef. Sear beef on all sides until deep golden brown, ~8 minutes total. (It doesn’t need to be cooked all the way through, but browning beef well will help to develop flavor and hold its shape while simmering.)
Cook soup - Combine carrots, celery, onions, garlic, seared beef, tomato paste, dried thyme, red pepper flakes, barley, stock, and bay leaves in the bowl of a slow cooker. Slow cook until beef is tender, 5 to 6 hours on low or 3 to 4 hours on high. If you want to leave this all day, cook the soup on low for 6 hours and then let the soup hold on the warm setting for up to 2 additional hours. (If you don’t want to use the slow cooker, saute the carrots, celery, onions, and garlic in some cooking oil in a Dutch oven. Add the beef, tomato paste, dried thyme, red pepper flakes, barley, stock, and bay leaves. Simmer on low, covered, until beef is tender, ~45 minutes.)
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