I know what you’re thinking — this is a holiday recipe? Sure, you might not serve it on Christmas, but it’s a easy meal to make during the hustle and bustle of the holiday season. This is an insane time. People are running here and there and wind up resorting to fast food to feed their family. I have nothing against fast food, but it becomes really expensive (and unhealthy) when you eat out almost every night.
At the same time, I also know how hard it can be to find the time to whip up a delicious homemade meal too. This is why I’m sharing two crockpot recipes this week, rather than Christmas candy. Those recipes will come next week! But first, I want to help make it a little easier for you to put dinner on the table that doesn’t come in a bag with golden arches.
Beef barley soup is one of my favorite soups. It so hearty and filling. And comforting. Truly the perfect soup to serve during such a hectic time of the year. The best part is this soup reheats beautifully. This is an ideal meal for families with varying schedules and cannot eat dinner together. Family members can reheat a bowl in the microwave at their convenience, and it will taste just as delicious.
This is one of my go-to recipes when I need to make a quick, delicious meal that will give me plenty of leftovers for the week. This will be a family favorite in your home too, not to mention a lifesaver during the most wonderful (and busiest) time of the year.
Crockpot Beef Barley Soup
Ingredients
- 2-3 Tablespoon extra virgin olive oil
- 1 1/4 pounds beef stew meat, cubed
- 3-4 carrots, cut into thick chunks
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 Tablespoon tomato paste
- 1 teaspoon dried thyme
- 8 ounces fresh mushrooms, sliced
- 3 cups low-sodium beef broth
- 4 cups low-sodium chicken broth
- 1/2 cup red wine
- 2/3 cup pearled barley (not quick-cooking)
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add beef cubes and brown, about 3-4 minutes on each side. Remove beef and place in crockpot.
- Add onions, carrots and mushrooms to skillet. Cook until softened, about 4 minutes. Stir in garlic, cook for 1 minute. Add vegetables to crockpot.
- Deglaze skillet with red wine, scrapping up the brown bits (lots of flavor there!). If you prefer to not use wine, then substitute 1/2 cup of broth. Add to crockpot.
- Add both broths, barley, tomato paste, and thyme to slow cooker.
- Cook on low for about 6 -8 hours. Season to taste with salt and pepper before serving.
Enjoy!
Tanya
This looks so good and very comforting but healthy! I need to utilize my crockpot more since it’s so much easier. I just made slow cooker chicken tortilla soup and it turns out great every time. I add a little bit more “heat” for the “winter.”
The chicken tortilla soup sounds delicious. I’m almost embarrassed to admit this, but I’ve actually never tried it before. It’s on my list! This soup is so good and easy, which is why it’s one of my favorites.