Slow Cooker Beef and Barley Soup

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I got this recipe from my mother-in-law and I must say it really hits the spot on a rainy, chill spring day.  This hearty soup is total comfort food. The beef is fall-apart tender, the broth is rich, and the peas and corn give little bursts of sweetness with each bite. I really love it and hope you enjoy too!

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Slow Cooker Beef and Barley Soup
Author: 
 
Ingredients
  • 2Tbs olive or vegetable oil
  • 1 Med onion
  • 2 tsp finely chopped garlic
  • 2lb boneless beef chuck roast trimmed of fat and cut into 1-in cubes
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 med carrots cut in half then cut into 1 inch chunks
  • 1 C uncooked pearl barley
  • 8 c beef broth
  • 1½ C frozen sweet peas
  • 1 C frozen corn
Instructions
  1. Heat oil over med-high heat.
  2. Brown onion, garlic, beef, salt, and pepper in oil 7 min.
  3. Spoon beef mixture into a 6-qt. slow cooker.
  4. Stir in carrots, barley and broth.
  5. Cover and cook on low 8-9 hours.
  6. Thirty minutes before serving, stir in peas and corn.

Comments

  1. says

    Yum. I seriously love this stew. All of my family cleans their bowls when I make it. It’s so good! I doubled the corn and carrots b/c I like a lot of veggies. It is so good.

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