Add the beef pieces in batches, searing until browned on all sides. This step enhances the flavor of the soup but can be skipped if you're short on time.
Transfer the seared beef to the slow cooker.
Step 3: Sauté the Aromatics (Optional)
In the same skillet, sauté the diced onion and garlic until fragrant (about 2–3 minutes).
Add the thyme and rosemary to the skillet, stirring for an additional 30 seconds to release their flavors.
Transfer the sautéed mixture to the slow cooker.
Step 4: Assemble the Ingredients in the Slow Cooker
Add the carrots, celery, potatoes, pearl barley, diced tomatoes (with their juice), and bay leaf to the slow cooker.
Pour in the beef broth and Worcestershire sauce.
Stir everything together, ensuring the ingredients are evenly distributed.
Step 5: Cook the Soup
Cover the slow cooker with its lid.
Cook on low for 6–8 hours or on high for 3–4 hours. The long, slow cooking process will tenderize the beef and infuse the broth with deep, rich flavors.
Check the soup about an hour before it’s done to ensure the barley and vegetables are tender. If the soup is too thick, add more broth or water to reach your desired consistency.
