Kellys slow cooker beef mushroom and barley soup –Hey y’all, gather ’round because I’m about to share a warm and cozy recipe that’s perfect for those cold days. We’re diving into a hearty bowl of Slow Cooker Beef Vegetable Barley Soup! Trust me, this dish brings all the feels and gives you that home-cooked goodness without all the hassle. Let’s get started!
Check Out the Warmth
Take a look at this deliciousness just waiting to warm you up:
Ingredients You’ll Need
Here’s what you’ll need to make this scrumptious soup:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 cup barley
- 4 cups beef broth
- 2 cups water
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions to Get Cooking
Alright, here’s how you can whip this up:
- First things first, grab your slow cooker and toss in the beef stew meat. Make sure to season it with salt and pepper to kick things off right!
- Next, throw in the chopped carrots, celery, and onions. We’re building layers of flavor here, y’all.
- Now, add in the minced garlic, dried thyme, and oregano. That aroma is gonna be something special.
- Pour in the beef broth and water, then stir everything together so it’s all mixed up nicely.
- Cover your slow cooker and cook on low for about 6-8 hours, or high for 3-4 hours. Just let it do its thing!
- Once it’s ready, stir in the barley and let it cook for another 30-40 minutes until the barley is tender.
- Finally, give it a taste and adjust the seasoning if you need to. Serve it up hot and enjoy!
This Slow Cooker Beef Vegetable Barley Soup is not just filling but also brings everyone together around the table. So gather your folks, serve it up, and watch the smiles come out. Happy cooking!