Tuesday, January 11, 2011

Beef Barley Soup prepared in Crock Pot

Soups and stews always seem to be a great way to take the sting out of a cold winter day. Chicken and dumplings and liver dumpling soup are some of my favorite kettle or dutch-oven prepared soups. I also have another fun soup to make that uses a different cooking method. I like to prepare beef barley soup with the ever popular crock pot. Those that have surfed this blog long enough know that when I get away from Czech recipes, I like to resort to posting a slow cooker meal or something fun on the grill. Well, low and behold……here is one more. The recipe below provides a rather generous quantity given I have family of five and I like to have enough for follow up meals. If you would like to give this one a go, simply cut the recipe ingredients in half. The choice of beef cut is also at your discretion, as I highly recommend beef short ribs if not using a chuck roast. Round steak will also work.
Crock Pot Beef Barley Soup
3 lb chuck roast, trimmed of fat and cut into small stew size pieces
1 onion, chopped
2 tablespoons canola oil
4 carrots, chopped
3 ribs celery, chopped
1 teaspoon salt
1 teaspoon ground black pepper
6 cups of beef broth
2 cups water
1 bay leaf
1 teaspoon thyme
¾ cup  barley
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1.       Heat up skillet or dutch oven over medium heat. Add oil.
2.       Sauté meat until just about brown and add minced garlic salt and pepper. After meat and garlic begin to brown, deglaze pan with small amount of water and scrape into crock pot.
3.       Turn crock-pot to low.
4.       Add onion, carrots, celery, bay leaf, thyme, barley, and liquids.
5.       Cook at low setting for about six to seven hours.
6.       Add fresh chopped parsley into soup, remove bay leaf and serve.

1 comment:

Anonymous said...

Can you freeze the barley soup? I use hamburger meat for a lighter soup. Is there a Spring/Summer soup the Czechs enjoy?