I can't feel my feet. No, I'm serious they are that cold. It is currently a chilly 41 degrees in Minnesota and I wore flip flops because I didn't want to break my neck walking 100 apples into to the office. I'm eh, smart, no maybe practical. Except for the can't feel my feet thing. Burr.
Well speaking of burr, this recipe is sure to warm you up on a cold day. Stick to your bones, warm your soul kinda food. I love that you can prepare it the night before, dump in the barley the next morning and you will come home to your house smelling like heaven. Heaven I tell you. You.are.welcome.
bouquet garni (aka bundle of herbs sounds fancy huh). I used fresh thyme and
Crockpot Beef Barley Soup
2-3 lbs chuck roast, trimmed and cubed
1/4 teaspoon black pepper
2 medium onions, chopped
1 green pepper, diced
6 carrots, chopped
2 stalks of celery, chopped
4 14.5 ounce cans of low sodium beef broth
1 15 oz can tomato sauce, diced or crushed tomatoes
5 sprigs fresh thyme
3 bay leaves
1 cup barley
1 Beef flavor boost packet or 1 1/2 tablespoon beef bullion granules dissolved in 1/8 cup of water
Start by spraying the inside of the crock pot with cooking spray. Add the meat, pepper, onions, green pepper, carrots, celery, beef broth and tomato sauce. Bundle the thyme and bay leaves in cheese cloth and tie with a string. Add to the pot. Cover and place in the refrigerator over night.
The next morning, add the barley and cook for 8-10 hours on low. Taste for seasoning. If you feel like you need more flavor, add the flavor boost packet or beef bullion granules dissolved in water.
Ladle into large bowls and serve with crusty bread.
Recipe slightly modified from: here