Ingredients: |
Ingredients: 1 (3 pound) beef chuck roast
½ cup of barley
1 bay leaf
2 tablespoons of vegetable oil
3 carrots, chopped
3 stalks of celery, chopped
1 onion, chopped
1 (16 ounce) package of frozen mixed vegetables
4 cups of water
4 cubes of beef bouillon cube
1 tablespoon of white sugar
¼ teaspoon of ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste
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Directions: |
Directions:Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated and pat it into the meat. Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste. |
This recipe for Beef Barley Soup is from