Slow cooker beef and barley soup
About this recipe: Meaty beef soup bones are combined with vegetables, barley and loads of garlic in this easy-to-prepare soup. Just give it 8 hours to cook in a slow cooker.
Ingredients
Serves: 16
- 2 beef soup bones
- 2 tablespoons salt
- 5 stalks celery, halved
- 1 onion, quartered
- 1/2 teaspoon ground black pepper
- 2 bouquet garni
- 6 carrots, halved
- 1/2 bunch fresh parsley, chopped
- 11 cloves garlic, peeled
- 175g (6 oz) pearl barley
Method
Prep:20min ›
Cook:8hr ›
Ready in:8hr20min
- Place beef bones in a large slow cooker. Add salt, celery stalks, onion, pepper, bouquet garni, carrots, parsley and garlic. Fill slow cooker within 4cm (2 in) of the top with hot water and cook for 6 hours, covered, on high heat, stirring occasionally.
- Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
- Remove and discard onion, bouquets garni, celery and parsley.
- Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
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Reviews (5)
Took shortcuts. This was a tasty and filling. I changed it by using the beef cubes for stew instead of dealing with the bones. That one change saved me a lot of time. - 24 Jul 2008
Altered ingredient amounts. One of the best soups that I have made. I omitted the garlic, but it was still good with the other seasonings. Also, I added more beef to mine. - 24 Jul 2008
Next time, I will just use beef stock and put the barley in it. This recipe, I think, was unnecessarily time consuming. Tasty, though. - 24 Jul 2008
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