When the winter chills your bones and your family needs a hearty meal, a bowl of Beef Barley Soup usually fits the bill. Here is my slow cook recipe for Beef Barley Soup. It's also what's on the menu for dinner tonight. Add a crusty loaf of bread, perhaps a winter salad ... and dinner is served.
Beef Barley Soup
Ingredients
1 tablespoon butter
2 pounds beef shoulder or other beef stew meet, cut into 1/2-inch pieces
1 onion, diced
1 leek, chopped, white and light green parts
4 medium carrots, diced large
2 celery stalks, diced large
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
4 cups beef broth
5 cups water
1 cup pearled barley
Directions
Heat butter in a large pot or skillet over medium-high heat. Season beef with salt and pepper and brown -- 5 to 8 minutes. Remove meat with slotted spoon and put into slow cooker. Add onions to the skillet and cook until caramelized, about 5 to 7 minutes and add them to the slow cooker along with the next 9 ingredients.
Cook on low 6-8 hours or until vegetables and barley are tender.
