I have completely and utterly embraced crock pot cooking. It fits in with busy mom life so neatly because I can take 10 min to throw everything in there in the morning and the crock pot does the rest. This Beef and Barley soup recipe is one of my favorites.
Beef and Barley Crock Pot Soup
- 1lb stewing beef cubes
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 3 med size carrots (diced)
- 3 stalks celery (diced)
- 1.5 cartons beef stock
- 1 bay leaf
- 1/4 tsp coriander seed (ground)
- splash balsamic vinegar
- splash Worcestershire sauce
- salt & pepper to taste
- 1/2 cup pot barley
Place onion, garlic, carrots and celery in food processor and wiz until finely diced (about pea size pieces). Place in bottom of crock pot. Place your beef in crock pot. Add seasonings, vinegar and worcestershire to crock and cover with beef stock.
Set your Crock Pot for 6 hours (on high) or 8 hours (on low).
1 hour before the end of the cooking time add in your pot barley. At this time I fish out all the beef cubes and rough chop them up into bite sized pieces. Return back to the crock pot for remainder of cook time.
NOTE: a real chef would tell you to brown your meat before adding it into the pot, and to de-glaze your saute pan to get all the flavor from your beef. I don’t have time for that and it’s a step you can skip in this recipe…the flavor is just as nice if you ask me!
NOTE #2: Beef and Barley Soup is a forgiving recipe for your crock pot. Adjust seasonings and spices to your taste and it would do well to add in additional root veggies if you have them lying around. Potato, parsnip, turnip etc would be yummy too – just add them in a fine dice at the beginning with the onion & carrots 🙂 Oh! And if you have a bottle of opened red wine you need to dispose of – you can use it in place of the balsamic.