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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.Jane McMillan, Dania Beach, Florida Ingredients:
1-1/2 pounds beef stew meat, cut into 1/2-inch cubes |
1 tablespoon canola oil |
1 carton (32 ounces) beef broth |
1 bottle (12 ounces) beer or nonalcoholic beer |
1 small onion, chopped |
1/2 cup medium pearl barley |
3 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried parsley flakes |
1 teaspoon worcestershire sauce |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 bay leaf |
2 cups frozen mixed vegetables, thawed |
Directions:
1. In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker.
2. Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours.
3. Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf. Yield: 8 servings (2 quarts).
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