Beef Barley Soup in the Slow Cooker
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Beef Barley Soup in the Slow Cooker calories by ingredient
Introduction
From "Not Your Mother's Slow Cooker Cookbook"by Beth Hensperger From "Not Your Mother's Slow Cooker Cookbook"
by Beth Hensperger
Number of Servings: 8
Ingredients
-
3 tbsp olive oil
1-1/2 lbs for stew, cut into 1/2-to 1-inch cubes
Salt and freshly ground black pepper to taste
Garlic powder to taste
1 medium-size yellow onion, diced
32 oz carton beef broth
4 stalks celery, chopped
4 carrots, cut into 1-inch cubes
2 medium-size new potatoes, cut into 1-inch cubes
1/2 cup chopped fresh Italian parsley
1 cup pearl barley
1 tsp dried thyme
Directions
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
