“Based on Betty Crocker’s wonderful recipe for Beef Barley Soup, this one’s a keeper! I love the broth of this, thickened by the barley only. Add petite diced tomatoes, and at the end of the cook time add any veggies you happen to feel like! The technique is foolproof! You can’t go wrong! I’ve tried it with dumplings, potatoes, and small pieces of cabbage. Use any veggies you happen to have in your kitchen, fresh, canned, or frozen. Pictured above I used frozen peas and carrots that I steamed in the microwave for 5 minutes, then added them into the crockpot at the end of the cook time. It’s ready to serve! Enjoy!”
- 1-1/2 pounds stew meat, cut small
- 1 large onion, (about 1 cup) chopped
- 2 cloves garlic, chopped
- 2/3 cup uncooked pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14.5 ounces) diced petite tomatoes, undrained
- 5-1/4 cups (64 ounces) beef broth
- about 1-2/3 or 2 cups veggies of your choice , canned, frozen, or raw ( add these last)
- 1. Spray or grease your slow cooker.
- 2. Add all ingredients except the 2 cups of veggies. Save those for the end.
- 3. Cook on LOW temperature for 9-10 hours.
- 4. Add your veggies. You can heat them up in the microwave first if you are serving right away. Or let them heat for 15 minutes longer right in the crockpot. Canned veggies you can just add in. For frozen veggies, or raw potatoes or cabbage, steam these in the microwave first until soft before adding them after the 9-10 cook time.