Sauté Aromatics: Add the chopped carrots, celery, and garlic to the leftover oil and fond in the skillet. Sauté for 1-2 minutes over medium heat until fragrant.
Add Remaining Ingredients: Scrape the vegetable mixture into the slow cooker insert along with the tomato paste, rinsed pearl barley, 4 cups beef broth, bay leaves, and generous seasoning of salt and pepper.
Stir Well: Give everything a good stir in the slow cooker to evenly distribute the ingredients and coat the beef and barley with the broth and seasonings.
Cook on Low:
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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