Pat the beef cubes with paper towels then season generously with salt & pepper.
Heat the oil in a large saute pan over medium-high heat.
When the oil is hot add the beef in a single layer into the pan and cook, without moving, for about 4 minutes or until well browned on the bottom then stir the beef and continue to cook until browned all over, about 2 more minutes.
Transfer the beef to a large slow cooker and set aside.
Keep the pan over medium-high heat then add the onion, tomatoes, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the soy sauce to the pan then use a wooden spoon to scrape up any stuck on bits from the bottom of the pan.
Transfer the contents of the pan into the slow cooker over top of the beef.
Stir in the water, barley, thyme, and bay leaves.
Place the lid on the slow cooker and cook on LOW heat for about 7 hours or until beef and barley are tender.
Taste the soup then season with additional salt & pepper, if needed.
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