Beef Barley Soup In The Slow Cooker Recipes

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SLOW-COOKED BEEF BARLEY SOUP



Slow-Cooked Beef Barley Soup image

"My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up...even from him!" Ginny Perkins - Columbiana, Ohio

Provided by Taste of Home

Categories     Lunch

Time 9h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

1-1/2 pounds beef stew meat
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes
1 cup chopped onion
1 cup diced celery
1 cup sliced fresh carrots
1/2 cup chopped green pepper
4 cups beef broth
2 cups water
1 cup spaghetti sauce
2/3 cup medium pearl barley
1 tablespoon dried parsley flakes
2 teaspoons salt
1-1/2 teaspoons dried basil
3/4 teaspoon pepper

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.

Nutrition Facts : Calories 259 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 1316mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 21g protein.

SLOW COOKER BEEF BARLEY SOUP



Slow Cooker Beef Barley Soup image

Invest 20 minutes of prep to max out the flavor in this hearty Slow Cooker Beef Barley Soup. No need to simmer, stir, and fuss; my easy slow cooker soup practically makes itself. Just set and forget!

Provided by Meggan Hill

Categories     Soup

Time 4h40m

Number Of Ingredients 15

1 pound boneless beef chuck ( or stew meat, cut into 1-inch cubes (see note 1))
Salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion (diced (about 2 cups))
2 carrots (peeled and diced (about 1 cup))
1 celery rib (sliced (about ½ cup))
8 ounces mushrooms (halved (see note 2))
2 cloves garlic (minced)
½ teaspoon dried thyme (or ½ tablespoon fresh thyme)
2 cups beef broth ((see note 3))
2 cups chicken broth
2 cups water
½ cup pearled barley ((see note 4))
1 bay leaf
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 190 kcal, Carbohydrate 14 g, Protein 14 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 39 mg, Sodium 502 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP



Classic Slow-Cooker Beef and Barley Soup image

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h50m

Yield 9

Number Of Ingredients 11

2 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 cup uncooked pearl barley
2 cartons (32 ounces each) Progresso™ beef flavored broth
1 1/2 cups frozen sweet peas (from 1-pound bag)
1 cup frozen whole kernel corn (from 1-pound bag)

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.

Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg

CROCKPOT BEEF BARLEY SOUP



Crockpot Beef Barley Soup image

This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!

Provided by The Chunky Chef

Categories     Entree     Main Course

Time 6h15m

Number Of Ingredients 15

1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces ((Yukon gold or russets are preferred))
2 carrots, peeled and cut into 1/2 inch pieces
1 medium yellow or sweet onion, peeled and diced
2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
4 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp better than bouillon beef base ((optional but recommended))
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper
2 sprigs fresh thyme
2 bay leaves
6 cups beef broth or stock (reduced sodium)
2/3 cup pearl barley

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.

Nutrition Facts : Calories 378 kcal, ServingSize 1 serving

CUBED BEEF AND BARLEY SOUP



Cubed Beef and Barley Soup image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 8h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

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.

Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

CROCK POT BEEF BARLEY SOUP



Crock Pot Beef Barley Soup image

This is a really easy and good soup. Add more beef broth if looking for a very beefy taste and thicken up with cornstarch & beef broth. My family just loves this dish and ask for it frequently. The main thing to remember is to NOT STIR the soup until close to the end of cooking time.

Provided by Chippie1

Categories     One Dish Meal

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb cubed beef stew meat
2 cups carrots, sliced thin
1 cup celery, thin sliced
3/4 cup chopped green pepper
1 large onion, diced
1/2 cup barley
1/4 chopped parsley
4 beef bouillon cubes
1 (10 ounce) can beef broth
2 teaspoons salt
3/4 teaspoon dried basil
2 tablespoons catsup
5 cups water

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.

BEEF AND BARLEY SOUP I



Beef and Barley Soup I image

We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.

Provided by Martha Dibblee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h20m

Yield 16

Number Of Ingredients 10

2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
½ teaspoon ground black pepper
2 'bouqet garni' spice balls
½ pound baby carrots
¼ cup fresh parsley
11 cloves garlic, peeled
1 cup barley

Steps:

  • Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
  • Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
  • Remove and discard onion, bouquets garnis, celery, and parsley.
  • Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 12.3 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 744 mg, Sugar 1.3 g

KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP



Kelly's Slow Cooker Beef, Mushroom, and Barley Soup image

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

Provided by pecagirl27

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 12

1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
½ onion, diced
¾ cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves

Steps:

  • Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
  • Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
  • Cook on Low until the soup thickens and the beef is tender, about 6 hours.
  • Remove and discard the bay leaves to serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP



Slow Cooker Fresh Vegetable-Beef-Barley Soup image

Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.

Provided by rlt11_NMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h20m

Yield 10

Number Of Ingredients 22

1 ½ pounds cubed beef stew meat
2 (14.5 ounce) cans diced tomatoes with garlic
1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)
2 large potatoes, diced
1 (8 ounce) can tomato sauce
1 cup sliced carrot
¾ cup barley
¾ cup chopped onion
¾ cup frozen green beans, cut into 1-inch pieces
⅔ cup frozen whole kernel corn
½ cup chopped bell pepper
½ cup chopped celery
1 tablespoon Worcestershire sauce
½ teaspoon dried parsley
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
2 beef bouillon cubes
2 bay leaves
sea salt and ground black pepper to taste
2 cups sliced fresh mushrooms

Steps:

  • Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
  • Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 37.7 g, Cholesterol 36 mg, Fat 5.2 g, Fiber 6.7 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 879.5 mg, Sugar 9 g

SLOW COOKER BEEF BARLEY SOUP



Slow Cooker Beef Barley Soup image

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

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.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

SLOW-COOKER BEEF AND BARLEY SOUP



Slow-Cooker Beef and Barley Soup image

This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin. It defies what you're told you must do to make an exceptional soup: Brown your meat, add ingredients in layers, and taste as you go. Instead, just chop a few vegetables, put everything in a pot - or in this case, a slow cooker - then forget about it. This recipe builds satisfying, hearty flavors in a few key ways: The small quantity of dried mushrooms not only nods to mushroom-barley soup, but also creates an umami backdrop. Opt for chicken stock instead of beef, which is more consistently flavorful across brands. Use a collagen-rich cut of meat, like chuck or short ribs. And last, a long cook time allows flavors to deepen, without any babysitting.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds boneless beef chuck, cut into 1-inch pieces, or 2 to 3 pounds bone-in beef short ribs (3 to 4); see Tip
1 quart chicken stock
3 medium carrots, sliced 1/2-inch-thick
1 large yellow onion, chopped
1/2 cup pearl barley
2 fresh thyme sprigs or 2 dried bay leaves
1/2 ounce dried porcini, crushed or chopped into small pieces
Kosher salt (Diamond Crystal) and black pepper
2 teaspoons apple cider vinegar, white wine vinegar or lemon juice, plus more as needed

Steps:

  • In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
  • If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.

SLOW-COOKER BEEF-BARLEY SOUP



Slow-Cooker Beef-Barley Soup image

Reward yourself at the end of the work day with a homemade soup made with Progresso® beef flavored broth and frozen baby sweet peas.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 8

1 1/2 lb beef stew meat
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms
1/2 cup uncooked pearl barley
5 1/4 cups Progresso™ beef flavored broth (from two 32-oz cartons)
2 dried bay leaves
1 cup frozen baby sweet peas

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except peas in cooker.
  • Cover; cook on Low heat setting 8 to 9 hours.
  • About 10 minutes before serving, stir in peas. Increase heat setting to High. Cover; cook about 10 minutes or until peas are thoroughly cooked. Remove bay leaves.

Nutrition Facts : Calories 350, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 4 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g

SLOW-COOKER BEEF AND BARLEY SOUP



Slow-Cooker Beef and Barley Soup image

The barley cooked over a long periods of time, adds a velvety texture as well as a nutty flavor to the soup. Try substituting two Tablespoons minced fresh dill for the parsley.

Provided by Chef mariajane

Categories     Clear Soup

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs beef chuck roast, boneless, trimmed and cut into 1/2 inch pieces
salt and pepper
2 tablespoons vegetable oil
2 onions, chopped medium
2 carrots, peeled and chopped medium
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
4 cups low sodium beef broth
4 cups low sodium chicken broth
1 tablespoon fresh thyme leaves, minced or 1 teaspoon dried thyme
2/3 cup pearl barley
1/4 cup fresh parsley leaves, minced

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.

BEEF BARLEY SOUP IN THE SLOW COOKER



Beef Barley Soup in the Slow Cooker image

Perfect comfort soup in a bowl. A great way to use up any leftover beef from Sunday roast, or that piece of steak.

Provided by Sageca

Categories     Vegetable

Time 9h20m

Yield 10 serving(s)

Number Of Ingredients 17

1 teaspoon oil
1 cup chopped onion
2 teaspoons finely chopped garlic
1 cup chopped mixed mushrooms
2 celery ribs, chopped
2 medium carrots, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked pearl barley
10 cups beef broth
1/2 teaspoon Worcestershire sauce
1 tablespoon beef powder bouillon
1 tablespoon chicken powder bouillon
1/4 teaspoon marmite
2 tablespoons tomato paste
1 cup green giant* frozen mixed vegetables
1 cup shredded cooked beef

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.

Nutrition Facts : Calories 122.3, Fat 1.4, SaturatedFat 0.4, Sodium 1072.9, Carbohydrate 22.5, Fiber 4.9, Sugar 2, Protein 6

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From myediblefood.com


SLOW COOKER BEEF BARLEY SOUP - KAT'S RECIPES
2019-09-26 Just chop and toss it in there. Now add 1 tsp. diced garlic, 1 ½ c. water, 1 tsp. salt, ½ tsp. dried thyme, ⅓ tsp. black pepper, 2 cans low-sodium beef broth, 2 cans diced tomatoes (undrained), and an 8 oz. can of tomato sauce. Stir it all up...now cover and set the slow cooker on low for 8 hours.
From katsrecipes.com


SLOW COOKER BEEF BARLEY SOUP | EXPAT | COPY ME THAT
Slow Cooker Beef Barley Soup. culinaryhill.com ExPat . loading... X. Ingredients. 1 pound boneless beef chuck or stew meat cut into 1-inch cubes ; Salt and freshly ground black pepper; 1 Tablespoon olive oil; 1 large onion diced (about 2 cups) 2 carrots peeled and diced (about 1 cup) 1 stalk celery sliced (about ½ cup) 8 ounces mushrooms sliced; 2 cloves garlic minced; ½ …
From copymethat.com


BEEF AND BARLEY SOUP (CROCKPOT, OVEN OR INSTANTPOT ... - DINNER, …
2020-10-13 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.
From dinnerthendessert.com


FABULOUS SLOW COOKER BEEF BARLEY SOUP
Today we’re revisiting it, doing it with our beloved slow cooker and it will produce the richest Beef Barley Soup you’ve ever tasted. Shredded carrots and potatoes give it fabulous, thick texture. The reason I remember walking through the door so vividly is because of the delicious smell. Soup. The soup to end all soups.
From slowcookersociety.com


SLOW COOKER BEEF BARLEY SOUP - SAVOR THE BEST
2022-03-29 In a pitcher or large container, add the tomato paste and beef broth. Whisk together to break up the tomato sauce then pour over the vegetables. Stir in the wine, salt, and pepper. Add the bay leaves and the bundle of fresh herbs. Put the lid on the slow cooker, set the unit temperature to low, and cook for 7-8 hours.
From savorthebest.com


SLOW COOKER BEEF BARLEY SOUP - EATING ON A DIME
2020-10-14 Add all of the ingredients except for the barley to the crock pot. It is that easy! 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.
From eatingonadime.com


BEEF BARLEY SOUP (STOVETOP, CROCKPOT, INSTANT POT) - COOKING CLASSY
2020-02-06 Dry beef, sear in pot in batches: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on …
From cookingclassy.com


BEEF AND BARLEY SOUP {CROCKPOT RECIPE} - CHELSEA'S MESSY APRON
2019-02-28 Sear for about 15-20 seconds per side (about 1 minute total) and then transfer the beef to a large slow cooker. Turn heat down to medium-low and add the remaining 2 tablespoons of olive oil. Add the onion and saute for 2 minutes. Add …
From chelseasmessyapron.com


SLOW COOKER BEEF BARLEY SOUP | SLOW COOKER FOODIE
2020-12-07 Add ingredients in slow cooker- This includes meat, carrots, onions, potatoes, celery, garlic, ginger, broth, wine, tomato paste, tomato sauce, mustard, Italian seasoning, salt, pepper, bay leaf, barley. Mix- Until combined. Cover and cook – On high heat. Mix in vegetables – Cover and cook again. Enjoy- Garnish with parsley and dig in!
From slowcookerfoodie.com


SLOW COOKER BEEF & BARLEY SOUP - DRIZZLE ME SKINNY!
2021-12-05 Brown the beef in a frying pan over medium heat, I used a little cooking spray in the pan, you do not need to cook all the way through, the beef will finish cooking in the slow cooker. Add the beef and all of the ingredients to the slow cooker, cook on high for 4 hours or low for 7-8 hours. Makes 10- 1 cup servings.
From drizzlemeskinny.com


SLOW COOKER BEEF BARLEY SOUP - JUST~ONE~DONNA
2017-02-06 Slow Cooker Beef Barley Soup Printer Friendly Recipe. 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 large stalks celery, chopped; 3 medium carrots, peeled and small diced ; 8 ounces mushrooms, chopped; 8 cups beef broth, your favorite; 1 cup pearl barley; 1 15 ounce can diced tomatoes; 1 pound, cooked lean beef, diced; 2 bay leaves; 1 tablespoon …
From justonedonna.com


EASY BEEF BARLEY SOUP RECIPE – SLOW COOKER SEMI SCRATCHED
2021-10-18 In a medium pan over high heat, you want the pan to be hot. Add a little oil, sear the beef chuck roast for 2-3 minutes on each side. Add beef chuck roast, potatoes, carrots, celery, onion, mushrooms, barley, tomato paste, bay leaf, salt, black pepper, and beef broth in the slow cooker. Mix well; cook on low for 7-8 hours or on high for 4-5 hours.
From semiscratched.com


SLOW COOKER VEGETABLE BEEF BARLEY SOUP | VALERIE'S KITCHEN
2015-10-05 Transfer the veggie mixture to your slow cooker with the beef. Add mushrooms, beef broth, barley, and fresh thyme to the slow cooker. Stir to combine, cover, and cook on HIGH for 5 to 6 hours or on LOW for 6 to 8 hours, or until beef is fork tender (slow cookers can vary, times are approximate). Taste and season with additional salt and pepper ...
From fromvalerieskitchen.com


SLOW COOKER BEEF AND BARLEY SOUP RECIPE
3 stalks Celery, chopped – include the leafy portion of the celery if possible. Cut the beef into bite-sized chunks and season with 1 teaspoon of salt, pepper and garlic each. Add to a hot skillet for a few seconds. Just long enough to give it a good sear, but …
From sixdollarfamily.com


SLOW COOKER BEEF AND BARLEY SOUP | CANADIAN LIVING
2012-03-15 Place in slow cooker. Add beef bones, onions, carrots, celery and garlic. Whisk together water, strained tomatoes, tomato paste and soy sauce. Pour over meat mixture. Add bay leaf, barley, salt, thyme and pepper. Cover and cook on low until beef is tender, 6 to 8 hours. Discard bones and bay leaf. Nutritional facts Per each of 10 servings: about.
From canadianliving.com


IGA FOOD STORES - RECIPE: SLOW COOKER BEEF BARLEY SOUP
Add all ingredients to a 4 to 5- quart slow cooker; stir to combine. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender. Recipe, photo and …
From igafoodstores.iga.com


TRADITIONAL BEEF AND BARLEY SOUP RECIPE - RECIPE LANDS
2022-06-22 Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef. Beef and barley have been around since the 18th century and essentially was created based on the availability of the product, like many recipes that come …
From recipelands.com


CROCK POT BEEF BARLEY SOUP - 101 COOKING FOR TWO
2021-10-17 Optional browning: Heat 1 tablespoon of 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 ½ carrots, and one medium onion. Add to a 3 ½ quart or larger crock pot.
From 101cookingfortwo.com


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