Episode 37
Beef Barley Soup
1 lb. sirloin beef or ground beef
2 tbsp. oil
Drizzle of Worcestershire sauce
1 cup sliced mushrooms
1 cup water
2 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, diced
1 medium potato, peeled and diced
4 garlic cloves, chopped
1 tbsp fresh parsley or 1 tsp dried
1 tsp dried oregano
½ tsp. dried or ground thyme
1 can diced tomatoes
1 bay leaf
1 can corn, drained (or frozen)
1 cup barley
6 cups beef broth
1 tsp chicken bouillon
Salt & pepper to taste
Directions
In pan, sear steak in oil (or brown ground beef in oil) season with salt and pepper and Worcestershire sauce.
Put beef in slow cooker. In hot pan, saute onions and celery. Put in slow cooker.
Then saute sliced mushrooms.
Add to slow cooker and deglaze pan with water and add to slow cooker.
Add potato, garlic, parsley, oregano, thyme, tomatoes, bay leaf, corn, barley, beef broth and chicken bouillon to the slow cooker.
Cook on low for 6 to 8 hours. If steak was used, remove steak and chop into small pieces and return to slow cooker. Adjust seasonings to taste.
