Slow Cooker 

​Beef Barley Soup

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Ingredients


2 pounds beef stew meat
4 cups beef stock
1 pound sliced Crimini mushrooms
4 carrots, sliced
2 stalks celery, sliced
1 large onion, diced
2 cloves garlic, minced
1, 15 ounce can diced tomatoes
1 teaspoon dried Marjoram
1/2 teaspoon Thyme
4 cups water
1 1/2 cups pearl barley (Not quick Barley)

Salt and pepper to taste

Step by Step Instruction

​

Place all ingredients except the barley into the vessel of your slow cooker.  Give everything a good stir and set on high for 6 hours.

Once the initial cooking time has expired, add the barley to the soup and stir well.  Return the lid and continue to cook on high for 45 to 90 minutes or until the barley is cooked through and  just a bit chewy.

When the barley is done, your soup is ready to enjoy.

Leftovers can be stored in an airtight container (I like mason jars) in the fridge for up to a week or frozen in an airtight container for up to 3 months.


Enjoy!

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