Slow-Cooker Beef Barley Soup
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
YIELD: 8 servings (2 quarts).
Here's a stick-to-your-ribs type of slow-cooker beef and barley soup. I've also used a chuck roast, rump roast and London broil that's cut into bite-sized pieces with tremendous success.—Jane McMillan, Dania Beach, Florida
Ingredients
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1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
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1 tablespoon canola oil
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1 carton (32 ounces) beef broth
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1 bottle (12 ounces) beer or nonalcoholic beer
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1 small onion, chopped
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1/2 cup medium pearl barley
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3 garlic cloves, minced
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1 teaspoon dried oregano
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1 teaspoon dried parsley flakes
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1 teaspoon Worcestershire sauce
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon pepper
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1/4 teaspoon salt
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1 bay leaf
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2 cups frozen mixed vegetables, thawed
Directions
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1.
In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker.
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2.
Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low 8-10 hours.
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3.
Stir in vegetables; cover and cook until meat is tender and vegetables are heated through, about 30 minutes longer. Discard bay leaf.
Nutrition Facts
1 cup: 233 calories, 8g fat (2g saturated fat), 53mg cholesterol, 644mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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