Tuesday, October 22, 2013

{Crock Pot Beef and Barley Soup}

I love soup on a cold and rainy fall night! I also LOVE using my crock pot. There is nothing better than throwing some meat and veggies in the crock pot and having dinner ready for you whenever you want to eat it!! This soup was not only a huge hit with my husband....but my kids actually loved it too!! I was thrilled!!

Crock Pot Beef and Barley Soup
{adapted from: Skinnytaste}

  • 1.5 lbs. stew beef
  • 1 tbsp. extra virgin olive oil
  • salt and pepper
  • 2 cups (or 1 large) organic zucchini (chopped) 
  • 2 cups (or 1 large) sweet potato (cubed)
  • 1 cup organic baby carrots (chopped)
  • 1 1/2 cups (or 1 large) onion (chopped)
  • 6 cups water
  • 1 bay leaf
  • 2/3 cup barley
Thickening: (if desired)
  • 2 tbsp. cornstarch
  • 2 tbsp. water
Add stew beef and olive oil to a large pot. Salt and pepper beef well.  Brown the stew beef on all sides and remove from heat. Add the beef and veggies to your crock pot. Add water and bay leaf.  Cover and cook on low for 6-8 hours. About 45 minutes before you are ready to eat....add the barley. Give it a good stir. After the 45 minutes....give it a taste test and adjust salt and pepper to your liking.

Serve warm and place all leftovers in an airtight container in the fridge.


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