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Beef Barley Soup in the Crockpot
as posted by Lizzie-boo in 10/05 WFD:
2 lbs. stew meat, cut into bite-sized cubes
1/4 cup flour
4 Tbsp. oil
3/4 cup pearl barley (not quick barley)
3 carrots, cut in half lengthwise and sliced into half-coins
1 medium onion, quartered and thinly sliced
1/2 cup chopped fresh parsley
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried savory, crumbled
2 cans (14 oz.) low-sodium beef broth
Dredge the meat with flour. In a large skillet, brown meat in oil on all sides. Drain any remaining oil.
Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 hours or until beef and barley are tender.
Taste for seasoning; add additional salt or thyme if you wish (but I never see the need).
Serve with crusty bread.
Note: can also be cooked on stovetop, cooking time about 2 1/2 to 3 hours. May need to add water to thin to desired consistency.
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