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Fall Crockpot Recipes: Beef Barley Soup

Discussion in 'Crock Pot / Slow Cooker Recipes' started by Barbara G., Oct 6, 2016.

  1. Barbara G.

    Barbara G. Moderator Staff Member Member

    May 12, 2014
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    2 pounds stew meat (nicely marbled beef chunks)
    salt and pepper
    2 tablespoons oil
    10 cups water
    3 mounded tablespoons good quality beef base
    3 stalks celery (about 2 cups), chopped
    2 onions, chopped
    5 cloves garlic, minced
    1 large potato, peeled and shredded, about 2 cups
    3-4 large carrots, peeled and shredded, about 2 cups
    1 cup barley, rinsed

    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.

    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.

    Slow cooker instructions:

    In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
    Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.

    Add the beef base, celery, onions, and garlic to the slow cooker and stir.

    Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.

    Add the barley and simmer for another hour or so, until it is tender.


    Source: TheFoodCharlatan

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