January is not only National Soup Month but it is also National Slow Cooker Month! Celebrate with a delicious bowl of Slow Cooker Beef and Barley Stew.

IMG_3056reduced-and-corrected

Required Ingredients

  • 1 cup hulless barley
  • 4 cups beef broth
  • 2 cups water
  • 1 pound of beef stew meat chopped into 1-inch squares
  • 1 cup coarsely chopped carrots (about 1½ carrots)
  • 1 cup coarsely chopped celery (about 3 medium stalks)
  • 1 cup coarsely chopped onion (about 1 medium onion)
  • 4 cloves of chopped garlic (2 tablespoons)
  • Required Spices
  • ¼ teaspoon black pepper
  • 1½ teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried basil

Method

  1. Measure and pour barley into the 1-quart bowl. Fill with cool water to about 2 inches over the top of the grain. Remove the floating pieces with a slotted spoon. Drain water and place barley in the slow cooker.
  2. If using dried beans, measure and pour beans into a 1-quart saucepan, cover with water and bring to boil. Boil for 5 minutes. Drain water and place beans in slow cooker.
  3. Add remaining required ingredients and spices and remaining optional ingredients and spices to the crock pot.
  4. Cook about 5 hours on high, or 8 hours on low.
  5. Add an extra 1–2 cups water if soup is too thick or dry.
  6. Remove bay leaves (if using) and serve.

Makes about 11 cups. Calories 130; total fat 2.5g; cholesterol 25mg; sodium 380mg; total carbohydrate 16g; protein 12g.

More barley recipes, including the cornbread pictured with the stew above, can be found in our publication FNH-00413, Barley Recipes