Amish Beef and Barley Soup. Beef Stock Beef stew meat (in its raw form) with 4 other ingredients combined into the slow cooker and you have a hearty dinner the default meal when I do not know what to make.
Servings: 6
Ingredients
-
1 1/2 pounds beef stew meat, trimmed and cut into bite-size.
-
6 cups low-sodium beef broth
-
1 cup pearl barley, rinsed
-
3 medium peeled and sliced carrots.
-
3 ribs celery, sliced
-
1 medium yellow onion, chopped
-
salt, 1/2 teaspoons, to taste, kosher salt.
-
1 teaspoon black pepper, or to taste.
Amish Beef and Barley Soup.: Directions
- Put the uncooked beef stew meat into the inside of a 5- to 7-quart slow cooker and lay it out in an even layer making sure that the pieces are not stacked up at one point.
- Sprinkle the onions, sliced carrots and sliced celery over the beef. As the broth cooks, these vegetables will make it soft and sticky with flavor.
- Sprinkle the drained pearl barley on the top of the beef and vegetables, being careful to have it in a smooth layer in place that it will cook equally and imbibe the broth.
- Salt and pepper Season the slow cooker with the kosher salt and black pepper. You can add the seasoning afterwards, but this provides the soup with a good base flavor as it simmers.
- Pour the raw beef stew meat, vegetables and barley with the beef broth slowly till the broth is covering the ingredients. In case there is anything that is peeking over the liquid, push it down using the back of a spoon.
- Cover slow cooker with lid and cook on LOW 7 to 8 hours or cook on HIGH 4 to 5 hours until the beef is very tender, the barley is plump and soft and the vegetables are cooked to the full.
- After cooking, stir well to combine the beef, barley and vegetables in the soup. Add more salt and pepper (as necessary). You may add a little more warm beef broth or water into the soup so as to achieve the desired consistency.
- Pour the hot beef and barley soup into bowls and serve immediately. Keep all the leftover in the fridge not more than 4 days and add a splash of broth or water in case of reheating since the barley might have absorbed more liquid.
Slow Cooker Orange Chicken-Easy Takeout Style Recipe
Slow Cooker Apricot Chicken Thighs