Slow cooker, Knife
Peel & slice the carrots on an angle.
Peel & dice the onion.
Cut the meat into 1-inch pieces.
Peel & mince the garlic.
Combine 1 cup of beef broth, mustard, tomato paste, salt & pepper. Whisk to combine.
In the slow cooker base, add onion, garlic, carrots, pearl barley, beef, the broth mixture & the remaining broth. Stir to spread evenly. Cover & cook on HIGH for 5 hr or LOW for 8 hr.
Uncover & stir. Taste for seasoning. Add salt & pepper if needed. Serve hot in a bowl. Garnish with fresh herbs if you have & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Slow Cooker Beef Barley Soup" contains 342 Energy, 15 g of Fat, 12 g of Carbohydrates, 36 g of Protein, 4 g of Fiber.