SLOW COOKER BARLEY-BEEF SOUP

Ellen Bales

By
@Starwriter

OMG--I have been wanting a barley-beef soup recipe that doesn't include mushrooms and this is it! And slow-cooking it is even better.
Recipe & photo: bhg.com


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

9 Hr

Method:

Slow Cooker Crock Pot

Ingredients

12 oz
beef stew meat, cut into 1-inch cubes
1 Tbsp
cooking oil
3 can(s)
(10-3/4 oz.) beef broth
1 c
chopped onion (1 large)
1/2 c
chopped celery (1 stalk)
1 tsp
dried oregano or basil, crushed
1/4 tsp
black pepper
2 clove
garlic, minced
1
bay leaf
1 c
frozen mixed vegetables
1 can(s)
(14-1/2 oz.) diced tomatoes, undrained
1 c
1/2-inch slices peeled parsnip - or - 1/2-inch cubes peeled potato
2/3 c
regular barley (not quick-cooking)

Directions Step-By-Step

1
In a large skillet, brown the cubed beef in hot oil. Drain off fat.
2
In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Discard bay leaf.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Healthy