An exceptionally hearty beef and barley soup recipe. A beef joint is cooked in the slow cooker with barley, then simmered with vegetables until done. Serve with fresh bread.
My first attempt at making this soup and it was DELICIOUS! Is definitely a keeper. - 03 Feb 2015
It comes out just as tasty if you put most of the ingredients in the pot (cubed meat, bay leaf, carrots, celery, onion, mixed veg's, beef buillon, stewed tomatoes, black pepper and water) and slow cook it for 10 hrs or so, then add the barley and salt during the last 20 minutes of cooking. MUCH simpler this way and saves time from the original recipe. - 30 Jun 2001 (Review from Allrecipes US | Canada)
Great recipe! I used stew meat instead of the roast, and used 4 cups canned beef broth (ready- to-serve kind, not condensed kind) instead of the water and bouillon cube. Thanks to a previous reviewer's recommendation, I put all ingredients except barley and salt in crockpot and cooked it on low for 10 hrs., then added the barley and salt during the last 20 minutes. This greatly simplified the recipe! (I had hoped it might be done at 8 hrs., but the veggies were still slightly crunchy, so 10 hrs. is the right length.) - 30 Sep 2001 (Review from Allrecipes US | Canada)