Crockpot Beef Barley Soup
Recipe: #16050
November 21, 2014
Categories: Roast Beef, Beef Chuck, Stewing Beef, Passover, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Crockpot Soup, more
"This is something I like to make when I buy a 2.5 to 3.5 boneless beef chuck roast. What I'll do is take off enough meat to make a pound of beef mince and 2 burgers, then chop the rest small and add to soup or in bigger chunks for stew. If I make stew beef, I will usually forego one of the other things so I have enough meat for stew. The beef mince and burger meat I will grind on my KA mixer or pulse in the food processor until it has a nice grind. I like that I can control the fat content in my beef mince but that is really beside the point of this soup recipe. The soup is good, and you can vary the ingredients a bit, just making sure you have enough water to cover. You could make it with beef stock instead of water, but I don't find the need myself."
Ingredients
Nutritional
- Serving Size: 1 (282.2 g)
- Calories 691.8
- Total Fat - 34.8 g
- Saturated Fat - 12.3 g
- Cholesterol - 126.4 mg
- Sodium - 757.7 mg
- Total Carbohydrate - 55.6 g
- Dietary Fiber - 13.2 g
- Sugars - 2.8 g
- Protein - 39.5 g
- Calcium - 65.2 mg
- Iron - 5.2 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Heat oil in a large skillet and add beef, cooking until it is well browned.
Step 2
While beef is browning, place all ingredients except water, salt and pepper into the bottom of a 3 qt crock pot.
Step 3
Add enough water to cover, and stir gently until tomato paste is mixed in.
Step 4
Season to taste with salt and black pepper.
Step 5
Add beef to crockpot (adding it last helps keep the veggies down in the water.)
Step 6
Cover and cook on low for 8-10 hours or until carrots and barley are tender.
Tips
No special items needed.