Beef Barley Soup in the Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp olive oil1-1/2 lbs for stew, cut into 1/2-to 1-inch cubesSalt and freshly ground black pepper to tasteGarlic powder to taste1 medium-size yellow onion, diced32 oz carton beef broth4 stalks celery, chopped4 carrots, cut into 1-inch cubes2 medium-size new potatoes, cut into 1-inch cubes1/2 cup chopped fresh Italian parsley1 cup pearl barley 1 tsp dried thyme
In a large skillet over medium-high heat, heat the olive oil, then brown the beef cubes on all sides, about 5 minutes. Season with salt, pepper, and garlic powder.
Coat the inside of the crock with oil. Remove the browned meat from the skillet with a slotted spoon and place in the crock. Cook the onion in the hot skillet until softened, about 5 minutes, stirring a few times. Pour 1-1/4 cup of the broth into the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan; pour into the crock. Add the rest of the broth to the crock, then the vegetables, parsley, barley, and thyme. Cover and cook on low for 7 to 8 hours, until the beef and barley are tender to the bite.
Serving Size: 8
Coat the inside of the crock with oil. Remove the browned meat from the skillet with a slotted spoon and place in the crock. Cook the onion in the hot skillet until softened, about 5 minutes, stirring a few times. Pour 1-1/4 cup of the broth into the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan; pour into the crock. Add the rest of the broth to the crock, then the vegetables, parsley, barley, and thyme. Cover and cook on low for 7 to 8 hours, until the beef and barley are tender to the bite.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 465.7
- Total Fat: 22.0 g
- Cholesterol: 51.0 mg
- Sodium: 689.1 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 6.9 g
- Protein: 32.2 g