Make beef barley soup in the slow cooker for an easy, filling meal. Serve with hearty bread, and enjoy.
Ingredients
- beef chuck roast: 1 piece (3 pound)
- barley: 0.5 cup
- bay leaf: 1 piece
- oil: 2 Tbsp
- carrots: 3 piece (chopped)
- stalks celery: 3 piece (chopped)
- onion: 1 piece (chopped)
- frozen mixed vegetables: 1 pack (16 ounce pack)
- water: 4 cups
- stewed tomatoes: 1 can (28 ounce can, chopped)
- cubes beef bouillon cube: 4 piece
- white sugar: 1 Tbsp
- ground black pepper: 0.25 tsp (to taste)
- salt: (to taste)
Metric Conversion
Stages of cooking
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Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking. Dotdash Meredith Food Studios
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Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside. Dotdash Meredith Food Studios
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Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes. Dotdash Meredith Food Studios
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Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Dotdash Meredith Food Studios
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Season with salt and pepper before serving. DOTDASH MEREDITH FOOD STUDIOS
