Recipe
Beef & Barley Soup
During the colder months, slow cookers get dusted off and moms across the country proudly display their favorite home cooked meals that was simmering away for hours.
The best part of slow cooking, is it is literally dumping all the ingredients in the pot and leaving it alone. A few hours later, you come back to a perfectly made meal that tasted like you have been slaving away all day!
This recipe for beef and barley soup is perfect for the cold weather months and is so simple.
During the colder months, slow cookers get dusted off and moms across the country proudly display their favorite home cooked meals that was simmering away for hours.
The best part of slow cooking, is it is literally dumping all the ingredients in the pot and leaving it alone. A few hours later, you come back to a perfectly made meal that tasted like you have been slaving away all day!
This recipe for beef and barley soup is perfect for the cold weather months and is so simple.
- 3/4 cup dried barley
- 1 lb of cubed beef for stew
- 1 medium red onion – roughly chopped
- 2 medium carrots – roughly chopped
- 4 red potatoes – quartered
- 1 green bell pepper – roughly chopped
- 2 cloves of garlic – diced
- 1 can of diced red tomatoes
- 1 bay leaf
- 1 TBL dried Italian seasoning
- 3 tsp of Kosher Salt
- 1/4 tsp red pepper flakes
- 5 cups of beef stock
In a large slow cooker, combine all the ingredients on high for 5 hours, until the beef is fork tender.
Serve with a crusty French baguette or dinner rolls.
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