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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from The brunick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp, Olive Oil
3 lbs. beef roast
2 medium carrots, sliced thinly
2 stalks celery, sliced
1 large yellow onion, diced finely
4 garlic cloves, minced
1 tbsp. freshly chopped parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
6 cups beef broth
1 (14.5 oz.) can diced tomatoes
1 bay leaf
1 cup barley
1 (14.5 oz.) can sweet corn, drained
Directions:
Directions:
Heat oil in a large skillet over medium high heat.
Add beef roast and sear until browned on all sides.
Add to the bottom of a slow cooker. Add the carrots, celery, onions, garlic, parsley, oregano, thyme, broth, tomatoes, bay leaf, and barley to the slow cooker as well.
Cook on low for 6 -8 hours.

Add the corn in for the last 30 minutes of cooking
Personal Notes:
Personal Notes:
If done in Instant Pot, do for 30 minutes
Natural release for 15

 

 

 

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