A comforting and flavorful stew perfect for chilly days.
In a Dutch oven, brown the ground beef with the chopped onion and minced garlic over medium heat, stirring occasionally.
Ensure the beef is evenly browned for a richer flavor.
Drain any excess fat from the beef mixture and transfer it to a crockpot.
Draining the fat helps reduce the overall greasiness of the stew.
Add the chopped cabbage, sliced celery, diced carrots, cubed potato, pearl barley, beef bouillon cubes, thyme, basil, chili powder, paprika, mustard powder, bay leaves, black pepper, and water to the crockpot.
Layer the ingredients evenly for consistent cooking.
Cover the crockpot and cook on low for 7-9 hours, or until the barley is tender.
Stir occasionally if possible to ensure even cooking.
Once the barley is tender, add the stewed tomatoes and cook for an additional 10 minutes.
Adding the tomatoes at the end preserves their texture and flavor.
Season with salt to taste before serving.
Taste the stew before adding salt, as the bouillon cubes may already provide enough seasoning.
Serve the stew hot, garnished with fresh parsley if desired.
Serving with a slice of crusty bread can make the meal more satisfying.
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