Herbed Beef Barley Soup
Drunken Roast – Slow cooker recipe for drunken roast made with beer
Fun to build, fun to eat! In our homes we love meals that you can “build yourself” so everyone is happy at the dinner table! Another great thing...
Complete meal in one!
A wonderful, hearty soup that takes only minutes to prep. Pair it with fresh bread from your bread machine and you'll have a down home meal with little effort.
- 1 Pound beef stew chunks, fresh or frozen
- 4 Cups beef broth
- 1/2 Cup pearl barley
- 1 1/2 Cups diced carrots
- 14.5 Ounces fire roasted, diced tomatoes
- 1/2 Teaspoon thyme
- 1 envelope onion soup mix, optional
Place fresh or frozen beef stew chunks, pearl barley, carrots, tomatoes & onion soup mix (if desired) into a 4 qt. slow cooker.
Pour broth over all, cover and cook on HIGH 4 - 6 hours or on LOW for 8 - 10 hours.
Twenty minutes before serving stir in thyme and salt & pepper, if desired. (Remember herbs get stronger as they cook).
A 1/2 chuck roast can be used instead of the stew chunks. This recipe freezes well.
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