Slow Cooker Beef and Barley Soup
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6 servings
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Course
Soup
Slow Cooker Beef and Barley Soup
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Hearty and delicious slow cooker beef and barley soup - the ultimate comfort food.
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Ingredients
- 700 g | 1.5lbs beef shin cut into small cubes
- 100 g | 3.5oz pearl barley
- 3 carrots peeled and finely diced
- 2 celery sticks peeled and finely diced
- 2 leeks white parts only, finely diced
- 2 shallots peeled and finely diced
- 2 tbsp tomato puree
- 1 large floury potato peeled and cubed
- 1 tbsp plain flour
- 1 tbsp soy sauce
- 1/2 tbsp Worcestershire sauce
- 1 tsp dried mixed herbs thyme, oregano
- 1 1/2 litres | approximately 6 cups hot beef stock made with 1-2 stock cubes
- salt and freshly ground pepper to season
- handful flat leaf parsley chopped, to garnish
- olive oil to fry
Instructions
- Add the flour onto a plate and season liberally with salt and pepper.
- Toss the beef cubes to coat in the flour.
- Heat a little olive oil in a large non-stick frying pan. Fry the beef cubes, in batches, until lightly browned. Transfer to your slow cooker.
- Fry the carrots, celery, leeks, shallots and potato over medium heat until slightly softened.
- Stir in the tomato purée, soy sauce, Worcestershire sauce, dry herbs and transfer everything to the slow cooker.
- Add the stock and pearl barley and stir well. Cover and cook for 8 hours on low setting.
- Serve garnished with a little chopped parsley and crusty bread on the side. Thin the soup with a little water if necessary before serving.
Notes
- Vary the vegetables according to what's in season. Squash, parsnips, sweet potatoes are all great additions.Make sure you leave a bit of space at the top of your slow cooker as the barley will thicken as it cooks.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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