Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1.5 lbs beef chuck roast, cut into 1-inch cubes (680 g)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 cups beef broth (1.9 liters)
  • 1 cup pearl barley, rinsed (200 g)
  • 1 (14.5 oz) can diced tomatoes, undrained (411 g)
  • 1 tsp dried thyme (5 ml)
  • 1 tsp dried rosemary (5 ml)
  • 1 bay leaf
  • 1 tsp salt, or to taste (5 ml)
  • 1/2 tsp black pepper, or to taste (2.5 ml)
  • 1 cup frozen peas (120g)
  • 2 tbsp chopped fresh parsley, for garnish (30 ml)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Don't overcrowd the pan.
  2. Add onion, carrots, and celery to the skillet. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Transfer the beef and vegetables to the slow cooker. Add beef broth, barley, diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.
  5. Stir in the frozen peas during the last 30 minutes of cooking.
  6. Remove the bay leaf. Ladle soup into bowls and garnish with fresh parsley. Serve hot.