Slow Cooker Beef And Barley Soup Food

SLOW COOKER BEEF BARLEY STEW

Steps:

• Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker - add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).
• Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.

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.

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.

BARLEY BEEF STEW

Steps:

• In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. , Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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 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 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.

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.

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.

LAZY TOMATO BEEF BARLEY SOUP RECIPE

Steps:

• place liner in slow cooker, if using
• add all ingredients except bay leaves into slow cooker and stir
• place bay leaves on top and cover
• cook on low for 8-10 hours
• remove bay leaves prior to serving.
• Enjoy!

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.

BEEF AND BARLEY SOUP

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season beef with salt and pepper.
• Add to the pot and sear on all sides, about 8-10 minutes.
• Add in the onions and cook for 4-5 minutes, until translucent.
• Add in beef broth, barley, and thyme and bring to a boil, then reduce to low heat.
• Cook, uncovered, for 1 hour.
• Add in the celery and carrots and cook for 15 minutes, then serve.

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.

BEEF AND BARLEY

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 10-12 minutes, breaking it into crumbles; drain. Add to a 3-qt. slow cooker. In same skillet, melt butter over medium-high heat. Add barley; cook and stir until lightly browned, 3-5 minutes. Add to slow cooker. Stir in the next 10 ingredients. Sprinkle with bread crumbs and cheese. , Cover and cook on high until heated through and barley is tender, 4 hours. Discard bay leaf before serving. Garnish with fresh parsley, if desired.

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.