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.