Classic Beef Barley Soup
0Thursday 6 September 2012
Since Fall is coming soon I decided I was in the mood for a hearty soup. Beef barely fits the profile. It's warm and savoury and feels like home. Best of all, it's wonderful in the slow cooker. I usually use stewing beef but I had flank steak in the freezer and it worked out great. Sometimes I also like to add diced tomatoes for a bit of acidity.
Preparation time: 15 minutes
Cook time: 4-8 hours (slow-cooker) 1 1/2 hours (stove-top)
Serves: 4-6
Ingredients
1 1/2 cups water
2 celery stalks, diced
3 large carrots, diced
1 medium onion, diced
2 cloves garlic, diced
2 tsp dried thyme
2 dried bay leaves
2/3 cup pearl barley
1-1/2 pounds stew beef
1/4 cup dry white wine (optional)
Directions
1. Coat beef in flour. Add small amount of oil to skillet and brown beefon all sides, approximately 5-8 minutes. Let rest for 5 minutes and
then cut into bite-size pieces.
2. In the same skillet, saute onions and garlic for 4-5 minutes, or until
golden. Transfer onion-garlic mixture and beef to slow cooker with
stock, water, wine, vegetables, thyme and bay leaves.
3. Cook on low for 6-8 hours or on high for 4-5 hours (1 hour for stove
top). Add barley 30-45 minutes before serving.
4. Serve with crusty bread or crackers.
5. Savour it!
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