When the days become chilly and your family needs a hearty meal, a bowl of Beef Barley Soup usually fits the bill.
Barley is an ancient grain, one of the first cultivated grains first found near the Nile river. It’s considered to be one of the most nutritious foods in the world, high in fiber, magnesium, iron and more.
A simple meal, easy to prepare, and wonderful to come home to. A slow cook favorite in my house. Add a crusty loaf of bread, perhaps a seasonal salad … and dinner is served.
1 tablespoon butter
2 pounds beef shoulder or other beef stew meet, cut into 1/2-inch pieces
1 onion, diced
1 leek, chopped, white and light green parts
4 medium carrots, diced large
2 celery stalks, diced large
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
4 cups beef broth
5 cups water
1 cup pearled barley
Heat butter in a large pot or skillet over medium-high heat. Season beef with salt and pepper and brown — 5 to 8 minutes. Remove meat with slotted spoon and put into slow cooker. Add onions to the skillet and cook until caramelized, about 5 to 7 minutes and add them to the slow cooker along with the next 9 ingredients.
Cook on low 6-8 hours or until vegetables and barley are tender.