Beef Barley Soup,
Crock-pot
Source: Biggest Book of Slower Cooker Recipes
Serves: 6 |
1-1/2 pounds beef stew
meat
1 tbsp. cooking oil
1 cup thinly sliced carrots
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup coarsely chopped green sweet pepper
4 cups beef broth
1 14-1/2 ounce can tomatoes, cut up but not drained
1 cup spaghetti sauce
2/3 cup pearl barley
1-1/2 tsp. dried basil, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup snipped fresh parsley |
|
Cut meat into 1"
cubes. In a large skillet brown meat, half at a
time, in hot oil. Drain well.
Meanwhile, in a 3-1/2 to 6 quart slow cooker or
crockpot combine carrots, celery, onion, and sweet
pepper. Add broth, undrained tomatoes, spaghetti
sauce, barley, basil, salt, and black pepper. Stir
in browned meat.
Cover and cook on low heat setting for 9 to 10 hours
or on high heat setting for 4-1/2 to 5 hours. Skim
off fat. Stir in parsley.
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