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Slow Cooker Beef Barley Soup

By: Addie K. Martin of Culicurious
This image courtesy of culicurious.com

Soup recipes are great when it's cold outside and you need a recipe to warm up the body and soul. Slow Cooker Beef Barley Soup is an easy recipe that doesn't take much time to prep. Slow cooked so all of the flavors can blend together to make a flavorful dish, you'll be eating bowl after bowl. Keep warm this season and treat yourself to only the best soup recipes.

Serves6

Preparation Time15 min

Cooking Time6 hr

Cooking MethodSlow Cooker

Ingredients

  • 1 pound beef stew meat
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup flour
  • 1 tablespoon canola oil
  • 1 (16-ounce) bag of frozen peas
  • 1 (8-ounce) package of sliced mushrooms
  • 1 can (8-ounces) tomato sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon corainder
  • 1 teaspoon celery salt
  • 8 cups water
  • 1/3 cup pearled barley
  • 1 (20-ounces) package of diced hash brown potatoes and onions

Instructions

  1. Sprinkle the kosher salt and pepper on the stew meat.

  2. Dredge the meat in flour.

  3. Heat the tablespoon of canola oil over medium high heat in a skillet. Brown the stew meat. You may have to work in a couple of batches depending on how large your skillet is. If you do a second batch, you''ll likely need another tablespoon of canola oil.

  4. Add the following to the slow cooker: peas and carrots, sliced mushrooms, tomato sauce, spices and water.

  5. Cook set on high for 8 hours stirring every so often to prevent sticking.

  6. After 4 hours, add barley

  7. After 6 hours, add the package of hash brown potatoes and onions.

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ok, maybe I'm missing a step somewhere, but when do you add the stew meat that you browned in step 3? Steps 4-6 tell when to add the remaining ingredients, but the meat isn't added or addressed...help??

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