Slow Cooker Beef and Barley Soup
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Slow Cooker Beef and Barley Soup

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

  • Preparation Time 40 min
  • Total Time 9 hr 50 min
  • Recipe Makes About 13 cups

Slow Cooker Beef and Barley Soup

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

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Rating
  • Preparation Time 40 min
  • Total Time 9 hr 50 min
  • Recipe Makes About 13 cups

Ingredients

2 tbsp (25 mL) olive or vegetable oil
1/2 cup (125 mL) chopped onion
2 tsp (10 mL) finely chopped garlic
2 lbs (1 kg) beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1/2 tsp (2 mL) salt
1/8 tsp (.5 mL) pepper
2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 cup (250 mL) uncooked pearl barley
2 cartons (900 mL each) beef flavoured broth
1 1/2 cups (375 mL) Green Giant* Frozen Summer Sweet peas or Sweetlets*
1 cup (250 mL) Green Giant* Frozen Corn (from 1-pound bag)

Instructions

  • 1 Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
  • 2 Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
  • 3 Cover and cook on Low heat setting 8 to 9 hours.
  • 4 Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Expert Tips

Planned-Overs : Freeze extra soup in individual serving-size portions, then pop in the microwave for a fast, easy supper when everyone's schedule is different.

Serve-With : Warm a loaf of whole wheat bread while the soup simmers, and creamy butter. Baked apples sprinkled with a dash of cinnamon and a pinch of brown sugar are a great finish to this hearty winter meal.

Reviews & Comments

Products you'll need:

  • Frozen Sweetlets* Peas

    Frozen Sweetlets* Peas

    These tender peas are sweet and delicious.

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