Tender beef, hearty vegetables and plump barley… it’s the perfect beef barley soup! Get out the slow cooker and get ready to enjoy one of the best comfort foods, with minimal effort!
Have you been under the weather lately, or know someone who is? I’m telling you, the germs are in full effect here in Ohio! I just got over the flu and viral pneumonia, and am now dealing with a nasty case of bacterial bronchitis. And I know a lot of other people going through the same thing. Now’s the time for some SERIOUS comfort food… and this is my all time favorite.
Soup is so perfect this time of year, whether you’re sick or not. Especially slow cooker soups, since there’s not a lot of hands-on cooking time!
As I mentioned, beef barley soup is my favorite soup… ever! Despite loving it so much, for the longest time, I never made it at home. I was perfectly happy opening a can. But now that I’ve been working on and perfecting this recipe… I’ll never have canned beef barley soup again!
2 pounds stew meat (nicely marbled beef chunks)
salt and pepper
2 tablespoons oil
10 cups water
3 mounded tablespoons good quality beef base
3 stalks celery (about 2 cups), chopped
2 onions, chopped
5 cloves garlic, minced
1 large potato, peeled and shredded, about 2 cups
3-4 large carrots, peeled and shredded, about 2 cups
1 cup pearl barley rinsed
Read Instructions in the next page