Crockpot Beef Barley Soup

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.  

Start by cubing up the meat

Add it to the crock pot…remember to spray it with cooking spray so things don't stick.

Season with pepper

Chop an onion up toss it in the crock pot

Dice up a green pepper, toss that in as well

Dice up a carrot and toss that in as well

Do the same with the celery

Toss that in as well.

Then make a little bouquet garni (aka bundle of herbs sounds fancy huh).  I used fresh thyme and

Toss it in the crock

Add in some beef broth

Pour in a can of tomato sauce.  If you like tomatoes you can put a can of crushed or diced in.

Give it a good stir and put it in the fridge over night.

In the morning add in a cup of barley.  Cook on low for 8-10 hours.  I did 10 hours and it was perfect.

I didn't think it had a whole ton of flavor so I added one of those flavor boost packets.  It did the trick.

Serve it up with some crusty bread.  That recipe will come soon.

Ah fall comfort.

Deeelish.

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.

Enjoy!

Recipe slightly modified from: here