Slow Cooker Beef and Barley Soup. There is nothing quite like a cold winters day huddled inside with the slow cooker simmering something hearty and delicious that you know is going to hit the spot. This is a real hearty and delicious soup. Serve with cheesy toasts and nothing else! It’s even better the next day!
Slow Cooker Beef and Barley Soup
Course: SoupsCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
8
hoursCalories
320
kcalTotal time
8
hours10
minutesHearty beef and barley soup cooked slowly with vegetables and herbs, perfect for a warm, comforting meal.
Cook Mode
Keep the screen of your device on
Ingredients
1500 gram Gravy Beef
1 cup Barley
2 Brown Onion -chopped
1 Capsicum – green-chopped roughly
4 Carrot-chopped roughly, skin left on
420 gram Diced Tomato
1 tbsp Tomato paste
1000 millilitre Beef stock
Directions
- Cut the beef into 1.5cm cubes (this is easier to do if the beef is slightly frozen).
- Add all ingredients to the slow cooker and stir well.
- Cook on high for 8 hours, stirring every so often. If the mixture resembles a casserole rather than a soup – add a bit more stock but make sure it is still nice and thick and hearty!
- Serve with cheesy toasts! Serves 4 – 6 people. Recipe Hints and Tips:
- Slow Cooker Beef and Barley Soup is suitable to freeze for up to six months.
- Cool to room temperature and 3/4 fill a ziplock bag.
- For a Lamb and Barley Soup, substitute the gravy beef for lamb.
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