Beef Barley Soup

Serves: 2 servings

2 carrots, sliced

2 stalks celery, sliced

½ cup pearl barley

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

1 pound beef chuck roast cut into cubes

4 cups beef stock

Instructions

Place carrots, celery and barley in a 4-5 quart slow cooker.

Brown the beef in the 1 tablespoon of olive oil in a large skillet over high heat.

Add browned meat and 3 cups of the stock to the slow cooker.

Add the remaining cup of stock to the browning pan and scrape up all the browned bits into the stock.

This is called “deglazing.” Now add the deglazed liquid to the slow cooker and stir.

Cover and cook on low 8 hours, on high 4 hours.