Crock Pot Beef And Barley Soup Food

CROCKPOT BEEF BARLEY SOUP

Steps:

• Add onion, beef broth, water, tomatoes, carrots, celery, barley, granulated garlic, thyme, rosemary, and stew meat to crock pot. Stir well.
• Set crock pot to high for 6 hours or to low for 8-10 hours.
• 30 minutes before serving soup adjust salt and pepper to taste. Add frozen peas and stir well.
• Cook until peas are heated through.

SLOW COOKER GROUND BEEF, BARLEY, AND VEGETABLES SOUP

Steps:

• Brown ground beef, onion, and garlic in a large skillet over medium-high heat; drain well.
• Transfer meat mixture to slow cooker; add barley and remaining ingredients.
• Cover and cook on high for 1 hour, then on low 5 to 6 hours.
• Season with salt and pepper to taste and serve.

BEEF BARLEY SOUP

Steps:

• Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
• When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
• Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
• When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
• Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
• When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
• Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
• Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
• Cover and cook on Low heat setting 8 to 9 hours.
• Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

BEEF BARLEY VEGGY SOUP - CROCK POT

Steps:

• Mix all ingredients in 4-5 quart crock pot slow cooker.
• Cover and cook on low setting 8-9 hours or until veggies and barley are tender.

CROCKPOT BEEF BARLEY SOUP

Steps:

• Add all the ingredients except for the barley to the crock pot.
• Cover crock pot with lid, and cook on low for 8-10 hours.
• Add the barley to the crock pot for the last 30 minutes of the cook time.
• Serve and Enjoy!

SLOW COOKER BEEF BARLEY SOUP

Steps:

• Pat beef dry with paper towels and sprinkle with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering.
• Add the beef and let cook, without stirring, until brown on one side, about 2 to 3 minutes. Stir beef and continue cooking until brown all over, 1 to 2 minutes longer. Transfer beef to the slow cooker, leaving the drippings in the skillet.
• Add onion, carrots, celery, and mushrooms to the saucepan and sauté until the vegetables have softened and the mushrooms have released most of their liquid, about 5 to 7 minutes. Stir in the garlic and thyme until fragrant, about 30 seconds. Add to the slow cooker.
• Add beef broth, chicken broth, water, barley, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Remove bay leaf and season to taste with salt and pepper.

HEALTHY BEEF BARLEY SOUP

Steps:

• Turn instant pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes
• When meat is browned, add spices, veggies, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine
• Set pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes. After it's done, quick release remaining pressure.
• Remove bay leaves + parmesan cheese rind. Stir + enjoy!
• Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
• Add browned meat and all remaining ingredients into the slow cooker. Stir until combined and cook on low for 6-8 hours, or high for 4-6 hours.
• Remove bay leaves + parmesan cheese rind. Stir + enjoy!
• In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
• When meat is browned, add veggies and sauté for an additional 5 minutes
• Add spices, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine.
• Turn the pot on high and bring the soup to a boil. Once boiling, reduce heat and cook on medium heat for 20-25 minutes until.
• Remove bay leaves + parmesan cheese rind. Stir + enjoy!

SLOW-COOKED BEEF BARLEY SOUP

Steps:

• In a large skillet, brown meat in oil over medium heat; drain., Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings., Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.

SLOW-COOKER BEEF AND BARLEY

Steps:

• Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
• Photograph by Antonis Achilleos

CROCK POT BEEF BARLEY SOUP

Steps:

• Over medium heat, cook your ground beef, onion and celery, drain
• Put your beef mixture in your crock pot
• Add your remaining ingredients and stir
• Cover and cook on low for 8 hours
• Remove the bay leaf just before serving

CROCK POT BEEF BARLEY SOUP

Steps:

• Start with about 1 pound of chuck roast. Trim and cut into bite-size pieces. Store-bought stew meat will be fine also.
• Optional browning: Heat 1 tablespoon oil in a large pan over medium-high heat. Add the beef to brown for about 5 minutes. Add 1-2 cloves of crushed garlic for the last minute of browning.
• Dice 2 ribs of celery, 1 medium potato, 1 1/2 carrots, and one medium onion. Add to a 3 1/2 quart or larger crock pot.
• Add 3 tablespoons tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 cup uncooked rinsed barley. Finally, add 4-5 cups beef broth.
• Cook on low for 8 hours or high for 4-5 hours.

CROCK POT BEEF BARLEY SOUP

Steps:

• In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
• Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.

CROCK POT BEEF AND BARLEY SOUP

Steps:

• All ingredients except the barley can go directly into the crock pot.
• Cook on high 4-5 hours or low 6-7 hours.
• Add barley last hour.
• Add more water if needed.
• Don't forget to remove bay leaves before serving!
• * I brown my meat first but that is a personal preference. I also trim every bit of fat that I can see the keep the calorie count down.
• ** I use a homemade beef broth that is low sodium.

BEEF AND BARLEY SOUP (CROCK POT)

Steps:

• In a food processor puree tomatoes.
• In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
• Stir in wine.
• Put mixture in crock pot.
• Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
• Season with salt and pepper.
• Cook on low for 9-11 hours.
• Stir in parsley.

CROCK POT BEEF BARLEY SOUP

Steps:

• Layer in crock pot.
• Vegetables and meat.
• Barley, beef broth, and spices.
• Cover with water.
• DO NOT STIR.
• Cook on low 10 hours; high 6 hours, or combination of above.

CROCKPOT BEEF BARLEY SOUP

Steps:

• If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
• Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
• Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
• Cover; cook on Low heat setting 9 to 10 hours.
• Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.

SLOW COOKER BEEF-AND-BARLEY STEW

Steps:

• Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top.
• Heat 1 tablespoon oil in a large skillet over medium-high. Add half of beef; cook until well browned, about 6 minutes, turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.

SLOW COOKER BEEF BARLEY SOUP

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

BEEF BARLEY SOUP

Steps:

• Heat a large stock pot over medium high heat.
• Add the olive oil.
• Brown the beef cubes in the oil until nice and golden brown, that will add a lot flavor to your soup.
• Add the onions, garlic, carrots, celery and thyme. Sweat over medium heat covered with a lid for about 7 minutes. You do not want the veggies brown.
• Add in all remaining ingredients except the tomatoes.
• Reduce heat to a simmer and cook partially covered for 1 hour. If the soup gets too thick, thin it with some stock or boiling water.
• Add tomatoes and cook for 15 minutes. Taste for seasoning and enjoy.
• CROCKPOT OPTION
• Heat a large stock pot over medium high heat.
• Add the olive oil.
• Brown the beef cubes in the oil until nice and golden brown, that will add a lot flavor to your soup.
• Add the onions, garlic, carrots, celery and thyme. Sweat over medium heat covered with a lid for about 7 minutes. You do not want the veggies brown.
• Place meat mixture along with stock, seasoning and bay leaves into crock pot.
• Mix until combined and put the lid on.
• Cook on high setting for 4-6 hours or on low setting for 8-10 hours, until meat is cooked and vegetables are tender.
• About 30 minutes before soup is done add barley and stir it in. Cook until barley is tender.

BEEF AND BARLEY STEW WITH MUSHROOMS

Steps:

• Get the cast iron skillet hot with several tablespoons of butter in it. Then add the rough chopped onions, diced celery, and minced garlic to the pan. After the onions have started to just turn brown, top the vegetables off with the sliced mushrooms.
• Stir the vegetables to combine and continue to sauté. While they sauté, turn the crock pot unto low and dump the can of French onion soup into the crock pot. Continue to stir the vegetables.
• Dump the vegetables into the crock pot with the French onion soup and stir into the liquid.
• In the same pan add a few more tablespoons of butter. Season the beef stew meat with the blend and then add the beef to the cast iron pan. Continue to brown the beef. When the beef is browned on all sides, stir in the beef base into the beef in the pan.
• In the crock pot, add the barley to the vegetables. Rinse the barley before adding to the crock pot. Stir the barley into the mixture. Then top off with the beef stew meat. Stir the beef into the mixture and then pour water into the crock pot so the ingredients are all submerged.
• Cook on low for at least four hours and no more than eight hours.

BEEF BARLEY SOUP

Steps:

• Season stew meat with salt and pepper. Heat oil over medium high heat (or in the saute setting of an instant pot). Brown meat for 3-4 minutes.
• Remove from pan. Add onions and carrots, saute until tender. Add garlic and cook for 1 minute until fragrant.
• Add the browned meat and sauteed vegetables into the bottom of a slow cooker. Mix in broth, bay leaves, thyme and barley. Cover and cook on low for 6-7 hours.
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste.
• Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Cook on the soup setting for 25 minutes.
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste.
• Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Bring to a boil and simmer for 45 minutes until meat is tender and barley is cooked.
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste.

CROCK-POT BEEF BARLEY STEW RECIPE

Steps:

• Place all ingredients in a 6 quart slow cooker.
• Cook on low for 8 to 10 hours.
• Serve with a nice crusty bread and a side salad and enjoy!