SLOW COOKER BARLEY-BEEF SOUP

2
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

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
9 Hr
Method:
Slow Cooker Crock Pot

Ingredients

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  • 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)

How to Make SLOW COOKER BARLEY-BEEF SOUP

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.

Printable Recipe Card

About SLOW COOKER BARLEY-BEEF SOUP

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




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