Flower Garden Path

Slow Cooker Barley/Beef Soup

2 tablespoons olive oil

2 pounds beef stew meat

4 medium potatoes, coarsely chopped

4 carrots, coarsely chopped

1 onion, chopped

3 stalks celery, chopped

6 cloves garlic, minced

2 quarts beef broth, divided

1 1/2 teaspoons dried thyme

15-ounce can diced tomatoes

3/4 cup barley, rinsed

Salt and pepper

Heat a large pan over medium-high heat and add oil. Sear beef on all sides, then transfer beef to a 6-quart slow cooker. Deglaze pan with 1 cup of beef broth. Heat to a boil and scrape any browned bits from the bottom of the pan, then add to slow cooker. Add vegetables, barley and remaining beef broth to the slow cooker. Stir to combine. Cover and cook on high for 6 hours. Add salt and pepper to taste. Serve warm with buttered crusty rolls.