Beef-Barley Soup

by

Mark was doing his usual internet recipe browsing and came across this recipe.  That particular day we were having a pot roast and he suggested, “why couldn’t we use the left over roast beef in place of the stew meat”.  Hey, why not? We always have leftovers, and most of it normally gets tossed out.  It turned out really good.  I have never had beef-barley soup, let alone made it, and I was really impressed.  My thoughts on the leftover soup: make a rue and thicken it up and make a pot pie.  Recipe on that to follow.

IMG_0379 (2)

Ingredients

  • 1 1/2 lb beef stew meat
  • 2 medium carrots, sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup sliced fresh mushrooms
  • 1/2 cup uncooked pearl barley
  • 5 1/4 cups Progresso® beef flavored broth (from two 32-oz cartons)
  • 2 dried bay leaves
  • 1 cup Green Giant® Valley Fresh Steamers™ frozen baby sweet peas

Directions

  1. Spray 4 to 5-quart slow cooker with cooking spray. Mix all ingredients except peas in cooker.
  2. Cover; cook on Low heat setting 8 to 9 hours.
  3. About 10 minutes before serving, stir in peas. Increase heat setting to High. Cover; cook about 10 minutes or until peas are thoroughly cooked. Remove bay leaves.

Note:  If you use the leftover roast beef like I did, you obviously wouldn’t need to cook it as long as the recipe says.  I put everything in but the barley and vegetables and let it cook in the crockpot on medium for about 5 hours.

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