Slow-Cooked Beef, Barley and Vegetable Soup
11 servings
1-1/4 pounds lean stew beef, cut into bite-size pieces
1 medium-large onion, cut into thin wedges
1 cup sliced carrot
1 tablespoon beef bouillon granules
1-1/4 teaspoons dried thyme
1-1/4 teaspoons dried oregano
1/4 teaspoon ground black pepper
5 cups water
14-1/2-ounce can diced tomatoes with roasted garlic
10-3/4-ounce can condensed tomato soup undiluted
1/2 cup uncooked pearl barley
1 cup frozen green peas
Coat a large nonstick skillet with nonstick cooking spray and preheat
over medium-high heat. Cook the beef in two batches for several mins
until nicely browned. Transfer the beef to a 3-qt or larger slow cooker.
Add the onion, carrots, beef granules, thyme, oregano and pepper. Pour
in the water, undrained tomatoes and tomato soup. Cover and cook on
high for 4 hrs or on low for 8 hrs. Add the barley and cook for an
additional
hour at high or 2 hrs at low until the barley is tender. Add the peas
and cook for 30 mins at high or 1 hr at low. Serve hot
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