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Tuesday, December 5, 2017

Slow Cooker Beef Vegetable Barley Soup

2 tablespoons olive oil
¼ cup barley
2 pounds butcher steak, cut into small cubes
2 medium onions, diced
2 cups carrots, sliced
2 cups celery, sliced
2 cups potatoes, diced
8 cups beef bouillon (made from powder or liquid concentrate is fine)

Add all ingredients into a large slow cooker. You may add a little more liquid, if necessary, to cover. Cook on high for 2 hours, then turn down to medium for 4 (you can let it cook longer if that fits your schedule better), stirring occasionally.

This is even better reheated the next day, and also freezes well.

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