HOW TO USE PEARL BARLEY IN SOUP RECIPES

Steps:

• 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. Saute 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.

Steps:

• Heat a large heavy pot or dutch oven on medium heat.
• Add oil and beef, season with a little salt and brown meat a few minutes.
• When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
• Add water, salt and bay leaves and bring to a boil.
• When boiling, reduce heat to low and cover.
• Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
• Add the barley, adjust the salt if needed and add fresh ground pepper.
• Simmer an additional 30-35, remove bay leaves and serve.
• Pressure cooker instructions: