BEEF AND MORE BEEF BARLEY SLOW COOKER SOUP~ From StoneGable's Kitchen

2 lbs beef lean stew beef cut into small cubes, about 1/2 inch ( I like to use a chuck roast and a beef soup bone)
1 cup chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4-1 cup barley
1 bay leaf
8- 10 cups beef broth
1/2 cup good dry red wine
salt and pepper
olive oil

In a large skillet heat oil to medium heat. Add onion an celery. Cook until translucent, about 5 minutes. Transfer to slow cooker. Add a little more oil and add beef cubes. Brown on all sides. Add to slow cooker. Add the rest of the ingredient to the slow cooker, cover with lid and cook on low for 6-8 hours.


Comments