This hearty beef and barley soup can be made stove top or slow cooker! It has a rich meaty flavor and takes only a few minutes to get into the pot!
In large skillet over medium heat, heat the olive oil until shimmery but not smoking. About a minute.
Sprinkle beef pieces with salt and pepper. Add to hot skillet leaving undisturbed for 2-3 minutes until a brown crust forms. Turn beef over and sear the other side. (you may have to do this in two batches depending on the size of your pan).
Add seared beef to slow cooker. (or large dutch oven or soup pot if cooking stove top).
Chop carrots, onions, mushrooms and garlic. Add to pot with beef.
Add tomato paste, barley and beef broth and Worcestershire sauce to beef and veggie mixture. Top with a sprinkle of salt and pepper. (You can finish with seasoning when soup is done.)
Cook in slow cooker for 4-5 hours on low or 2-3 hours on high. If using stove top method, simmer 2-3 hours, or until beef is tender and veggies are cooked.
Taste for seasoning and serve!
4 Weight Watcher Freestyle Points per serving (about 1 1/2 cups).