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Beef and Barley Soup Recipe

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This recipe for Beef and Barley Soup is from Executive Mom's Cookbook , 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:  
3 lb. boneless chuck beef roast, trimmed and cut into ½ inch pieces
Salt and pepper
2 T. olive oil
2 medium onions, chopped
2 large carrots, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 28 oz. can diced tomatoes
8 oz. sliced mushrooms
⅔ c. corn kernels
½ c. dry red wine
8 c. beef broth
1 T. fresh thyme or 1 tsp. dried
⅔ c. pearl barley
1 c. peas
¼ c. fresh parsley
Directions:
Directions:
1. Heat olive in large skillet. Brown beef cubes and season with salt and pepper. Move beef to crock pot.
2. Add onions, carrots, bell pepper, celery, mushrooms, and ½ tsp. salt. Saute until just beginning to soften, about 5 minutes. Remove to crock pot.
3. Add wine to skillet, deglaze and scrape up brown bits. Add to crock pot.
4. Add broth, tomatoes with their juices, corn and thyme to the crock pot and mix well.
5. Cook 4 or 5 hours on high or 6 or 7 hours on low. Stir in peas and parsley. Season with salt and pepper if needed.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour prep plus 4 to 7 in sloow cooker
Personal Notes:
Personal Notes:
The original recipe only called for onions, carrots and tomatoes. Every time I've made this I've added another vegetable. This is a delicious mixture but suit yourself. This hearty and velvety soup is delicious.

 

 

 

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