Beef n’ Barley Crock Pot Stoup

2 May

Beef n Barley Stoup

Beef and barley has always reminded me of dirt.  But in a good way.  I love how this soup tastes so earthy and fresh.  There is nothing like a hearty bowl of root veggies and some grains to make you feel warm on a brisk day.  Or for me, after a long day with the sled dogs!  This soup is great for a big group as this hearty Stoup (stew/ soup) has the yummy broth of a soup, but the heartiness of a stew.  This goes best with a crusty loaf of fresh bread.

Winter is over for us and I don’t think I have had my seasons’ worth of this hearty soup, so here we go!

Beef n Barley Crock Pot Stoup

1-2 pounds of stew beef.
1/2 lb. dry barley
2 c. thinly sliced carrots
1 c. sliced celery
3/4 c. chopped green pepper
1 lg. onion, sliced
1 (16 oz.) can cut up tomatoes
1/4 c. snipped parsley
1 tbsp. instant beef bouillon granules
2 tsp. salt
3/4 tsp. dried basil, crushed
5 c. water
Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. Cover.Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.
Tip-If you like your stoup on the creamier side, go ahead and stir it a few times while cooking.  This incorporates the starch from the barley through out the dish and thickens it up.  This is my favorite way.
If you like your stoup with more broth and more soup like, DO NOT STIR.
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One Response to “Beef n’ Barley Crock Pot Stoup”

  1. Shree May 3, 2010 at 5:15 pm #

    beefy and earthy! looks awesome. I love soups which aren’t heavy on cream and even eliminate cream.

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