Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef is tender and the barley is cooked through.
4. Adjust Seasoning:
Taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed.
5. Serve:
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese, if desired.
Tips:
Add Veggies: Include diced potatoes, parsnips, or mushrooms for extra heartiness.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
Make It Richer: Add a splash of red wine or Worcestershire sauce for a deeper flavor.
Enjoy your warm and satisfying Slow Cooker Beef Barley Soup—a bowl of comfort that never gets old! 🍲