SLOW COOKER BEEF AND BARLEY STEW RECIPES

Name: Slow-Cooker Beef & Barley Soup
Prep time: 20 min
Total time: 8 h 20 min
Yield: 4
Ingredients: 1 1/2 lb. beef chuck, cut into 2" pieces; kosher salt; Freshly ground black pepper; Extra-virgin olive oil, for drizzling; 3 cloves garlic, minced; 1 onion, diced; 2 carrots, cut into half moons; 2 tsp. fresh thyme leaves; 8 oz. cremini mushrooms, cut into 1/4" slices; 1/4 c. pearled barley; 1 qt. low-sodium chicken stock; 1 tbsp. low-sodium soy sauce

BEST SLOW-COOKER BEEF & BARLEY SOUP RECIPE-HOW TO MAKE ...

Best Slow-Cooker Beef & Barley Soup Recipe-How To Make ... image

Looking for an easy soup recipe? This Slow-Cooker Beef & Barley Soup from Delish.com is the best!

Provided by Judy Kim

Categories dinner main dish soup

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

1 1/2 lb. beef chuck, cut into 2" pieces
kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
3 cloves garlic, minced
1 onion, diced
2 carrots, cut into half moons
2 tsp. fresh thyme leaves
8 oz. cremini mushrooms, cut into 1/4" slices
1/4 c. pearled barley
1 qt. low-sodium chicken stock
1 tbsp. low-sodium soy sauce

Steps:

In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and pepper. Preheat a large cast-iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots and thyme and season with salt and pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker. Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender. Serve immediately.

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP RECIPE ...

Classic Slow-Cooker Beef and Barley Soup Recipe ... image

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Provided by Betty Crocker Kitchens

Total Time 9 hours 50 minutes

Prep Time 40 minutes

Yield 9

Number Of Ingredients 11

Ingredients

2 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 cup uncooked pearl barley
2 cartons (32 ounces each) Progresso™ beef flavored broth
1 1/2 cups frozen sweet peas (from 1-pound bag)
1 cup frozen whole kernel corn (from 1-pound bag)

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
Cover and cook on Low heat setting 8 to 9 hours.
Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Nutrition Facts : Calories 325 , CarbohydrateContent 26 g, CholesterolContent 60 mg, FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1260 mg

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Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat

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