Slow Cooker Barley Beef Soup Food

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 BARLEY SOUP

Steps:

• Cube beef and then season generously with salt and black pepper. In a large skillet over medium heat, add oil. When hot but not smoking, add meat and quickly sear for about 4 minutes or until most of red is gone even though meat is not totally cooked; remove from heat and set aside.
• In a slow cooker, add onion, carrot, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine. Add seared meat including the drippings; stir well. Add bay leaf and cook for 4 ½ hours on "High" or 8 hours on "Low", or until beef is tender and vegetables are cooked.
• If using stove top instead of slow cooker, simmer for 1 hour on medium heat.

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.

SLOW-COOKER BEAN AND BARLEY SOUP

Steps:

• Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
• Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
• TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.

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.

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

SLOW COOKER BEEF BARLEY SOUP

Steps:

• Place all ingredients in slow cooker in order given.
• Cook on Low for 8-10 hours or High for 4-5 hours.

SLOW-COOKER BEEF MUSHROOM BARLEY SOUP

Steps:

• In slow cooker, combine all ingredients.
• Cover and cook on low setting for 5-6 hours.

CUBED BEEF AND BARLEY SOUP

Steps:

• In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

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.

BEEF BARLEY SOUP IN THE SLOW COOKER

Steps:

• •Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, mushrooms,celery, carrots. salt and pepper in oil 5 minutes.
• •Spoon mixture into 6-quart slow cooker. Stir in vegetables, barley and broth, powders. Worcestershire sauce and Marmite.
• •Cover and cook on Low heat setting 8 to 9 hours or on High for 4 hours.
• •Increase heat setting to High. Stir in frozen vegetables,tomato paste and meat. Cover and cook 30 minutes.