CROCK POT BEEF BARLEY SOUP

 

  • Cooking Time:
  • Servings: 10 to 12
  • Preparation Time:

Ingredients

  • Ingredients
  • 3 lbs stew meat, trimmed and cut into 1/2-inch pieces
  • Salt and Fresh Ground Black Pepper
  • 1 tbsp Olive Oil
  • 1 cup Onions chopped
  • 1 cup Carrots chopped
  • 1 cup Celery diced
  • 1-2 cloves Garlic minced
  • 1/2 cup dry red wine
  • 1 (28 ounce) can diced tomatoes with the juice
  • 8 Cups Beef Stock
  • 2 Bay Leaves
  • 1/2 tsp Rosemary
  • 1/2 tsp Thyme
  • 1/2 tsp Marjoram
  • 1/2 tsp Celery seed
  • 3 tsp Worcestershire Sauce
  • 2/3 cup Pearl Barley

Directions

  • Heat the oil in a large skillet over medium-high heat.
  • Season the meat with salt and pepper.
  • Brown the beef, and add it to the slow cooker.
  • Add a touch more oil if needed and saute the onions, carrots, celery and garlic.
  • Cook until the vegetables are soft, about 5 minutes.
  • Stir in the wine, scraping up the brown bits.
  • Simmer until the wine is reduced by half, about 1 minute.
  • Pour it all into the slow cooker.
  • Add the tomatoes, beef stock, bay leaves, rosemary, thyme, marjoram, celery seed, Worcestershire sauce, and pearl barley.
  • Stir and cover, leave to cook until the beef is tender, about 6 to 7 hours on low or 4 to 5 hours on high.

Notes

This is a very hearty and filling soup, just perfect for those cold winter days!

Categories: Soup 
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