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

Creamy Pork Chops

Happy 2012 everyone!!!  I hope you had a fantastic New Year's Eve.  We sure did, it was fun to see friends new and old.  We are really looking forward to what is in store for this year.  

But, really, let's cut to the chase....this is for sure the easiest crock pot recipe yet.  And, one of the best if I do say so myself.  I made it one morning before work and came home to my house smelling wonderful and dinner 90% done.  It really doesn't get better than that. 

Today is my last day of winter break and wow, it has been so nice to have this time off.  Back to the grind tomorrow.  Maybe I'll pop this recipe in the crock pot to ease my way back into the working world.  

Musical Selection: Something Good Can Work by: Two Door Cinema Club. 

Start by mixing two cans of either cream of mushroom or cream of chicken soup (or a combination of the two) with a packet of Italian Dressing seasoning.  Pour 1/2 of that mixture into a crock pot that has been sprayed with cooking spray.  Lay your pork chops on top of that.

Season liberally with salt and pepper. More with pepper than salt, the soups tend to have a lot of sodium in them.

Chop up 1/2 an onion and add to the party.

Top with remaining soup mixture.  Don't worry if it doesn't cover it all. It will be okay.

Cover and cook on low for 6-8 hours.  Or well, I went to work at 7 and came home at 5:15. You do the math...that's why I went into psychology...no math required. Shhh....

When I got home, I took out the pork chops and added a little Kitchen Bouquet.  What is that, who knows. It is something my mom has always had in her kitchen and now, so do I.  I use it in sauces that I think will look more appealing if they are a little darker.  I hear that it also adds some flavor.  Whatevs.  Drizzle some in (if you have it) and give it a stir.  Be careful, a little goes a long way.

Serve with veggies and some mashed potatoes.  I hate making mashed potatoes so I picked up some refrigerated potatoes on my way home from work.  It's just one of those things that I despise.

Top with additional gravy...ahhh yep. 

Perfectly tender pork.  I could swim in that sauce.  

Creamy Pork Chops: 

2 cans of cream of mushroom or cream of chicken soup (or one of each) 

1 packet Italian Dressing Seasoning

4 large pork chops

Salt and pepper to taste 

1/2 onion, quartered

1 teaspoon (or more depending on what color you are going for) Kitchen Bouquet 

Mix the soups and the Italian Seasoning packet together.  Pour 1/2 of the mixture into a crock pot that has been sprayed with cooking spray.  Lay the pork chops on the sauce.  Season sparingly with salt and liberally with pepper.  Add the quartered onions and top with remaining sauce. 

Cook on low for at least 6 hours.  When fully cooked, take the pork chops out of the sauce and add Kitchen Bouquet until you reach the desired color.  

Serve with mashed potatoes and veggies.  

Enjoy!!!

Recipe by: Mrs. Schwartz