I am such a fan of breaking out my crock pot. There’s something so comforting and special about a slow cooked meal.
I developed this beef and barley soup last week and can’t say enough about it. It’s hearty and stick to your ribs delicious. No worries if your husband or significant other says they don’t like soup for dinner, because this one has got all kinds of fabulous satisfying ingredients inside.
You’ll want to prepare for a little prep work for this one. You’ll need to chop lots of gorgeous vegetables, however it’s all worth it, trust me :)
Let’s take a look at the process.
Here’s your line-up of ingredients. I found my package of barley at Trader Joe’s but you can find barley at most grocery stores.
Let’s start by coating your beef pieces with our flour mixture then place into a hot pan.
Once the beef is browned, place into your crock pot.
Time to chop your veggies.
Saute your veggies in a nice big pot.
Add your garlic and pepper.
Some fresh thyme.
Transfer all those vegetables to your crock pot.
Add your beef broth.
Add your barley.
Add your salt, pepper and worcestershire sauce. Give a good stir and close the lid. Cook on high for 3-4 hours.
About an hour before soup is ready, stir in your fresh parsley.
Here’s what you get after about 4 hours. Fabulous!
1 pound stewing beef
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
2 cups sliced carrots, peeled
1 cup chopped celery
1 1/2 cups chopped onion
2 cups sliced cremini mushrooms
1 medium zucchini, sliced and chopped
3 tablespoons minced garlic
1 small jalapeno (optional)
2-3 tablespoons fresh chopped thyme leaves
64 ounces reduced sodium beef broth
8.8 ounces barley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoons Worcestershire Sauce
1/4 cup chopped fresh parsley
Place beef pieces into a large ziptop bag. Add flour, salt and pepper. Shake to coat evenly.
Heat olive oil in a large skillet or pot over medium heat. Brown coated beef pieces on both sides until browned, about 5 minutes per side. Transfer beef to 5 quart crock pot on high.
In same skillet beef was browned, add 2 more additional tablespoons of olive oil. Saute carrots, celery, onions, mushrooms, zucchini, garlic and thyme. Cook and stir for about 10 minutes. Transfer to crock pot. Stir in beef broth, barley, salt, pepper and worcestershire sauce. Close with lid and cook on high for 3-4 hours. About an hour before soup is done, stir in fresh parsley. Serve with crusty bread.
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