Prep: 1. Cut beef into 1-inch pieces. 2. Chop carrots, celery, mushrooms, garlic, thyme and onions. Make: 1. Combine flour, salt and pepper in a large ziplock bag. Add beef and shake to coat. 2. Heat oil to medium-high in large skillet. Add flour-coated beef pieces and brown, turning as you go to ensure it is browned on all sides. Remove beef and place in slow cooker. 3. In same skillet, add additional oil, then saute carrots, celery, onions, mushrooms, garlic and thyme. Transfer to slow cooker. 4. Stir in beef broth, barley, bay leaves, salt, pepper and worcestershire sauce. 5. Cook on low for 8 hours or high for 4 hours. Serve with fresh parsley on top.
This slow cooker version of this classic soup is simple and homey, perfect for a cold day!