Beef and Barley Soup

By BlueSchmoo

Betty Crocker - Slow Cooker recipe

Ingredients

• 2 tablespoons olive or vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 teaspoons finely chopped garlic
• 2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
• 1 cup uncooked pearl barley
• 8 cups beef broth
• 1 1/2 cups frozen sweet peas
• 1 cup frozen whole kernel corn

Preparation

Step 1

1.Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.

2. Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.

3. Cover and cook on Low heat setting 8 to 9 hours.

4. Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
High Altitude (3500-6500 ft) Thaw peas and corn before adding in step 4.