Herbed Beef Barley Soup
Sweet and tangy; we loved our first recipe, Teriyaki Chicken. It was the perfect meal to serve over a bed of rice, but we wish we would have added some...
A healthy spin on chili that is delicious! You can use ground beef, but the ground turkey makes it very lean. Great dish for fall! And easy to make ahead and...
The best ever, my hubby and kids love it. So easy to make. Sometimes I will leave the potatoes out and make mashed potatoes. The gravy this makes is wonderful....
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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