Adapted from a Facebook post & outline by Rosie F.
This wonderful slow cooker soup features mouthwatering flavors along with proper nutrition that won't spiral your sugar numbers. Enjoy!
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- 2+ lbs chuck stew meat - cut into 1" cubes
- 1-2 tsp garlic powder
- salt & pepper to taste - both for meat prep and later for slow cooker
- 2 tbsp olive oil
- 8 oz baby carrots or regular carrots peeled and sliced
- 8 oz washed & trimmed celery heart - chopped
- 10 oz baby portobello mushrooms - sliced or chunks
- 1 large onion - cut up
- 32 oz beef broth
- 32 oz bone broth
- 20 oz diced tomatoes - fresh or canned
- 1 tsp dried thyme
- 2 tbsp apple cider or sherry vinegar
- 1 tbsp Worcestershire sauce
- 1 cup pearl barley
Preparation:
In a large bowl season the stew meat with salt, pepper and garlic powder about 1-2 hours before starting the cook. Wash the carrots, celery and mushrooms. Cut up what needs cutting, including the onions, and set aside so everything is ready when it's time for the slow cooker assembly.
Heat the olive oil in a large Dutch oven and brown meat on all sides. Once that's done, don't drain the oil, just put the whole thing in the slow cooker. Add beef broth and bone broth to the Dutch oven and bring to just a simmer.
Add the baby carrots, the chopped up celery heart and the mushrooms (sliced or in chunks... your call) to the slow cooker and pour in the warmed up beef broth and bone broth.
Add the onions along with the thyme, and then add the diced tomatoes. At this point season with salt & pepper to taste and work in the apple cider or sherry vinegar along with the Worcestershire sauce.
Set slow cooker to low and cook for 6 hours. After 4 hours blend in the cup of pearl barley. The stew has all you need for a balanced meal, but a crisp tossed salad does pair really well.
Blessed be… and happy cooking!