I think we are all going to bust!! This was great and easy to make. I did not brown the beef in the skillet like you said just lazy I guess. I started my crockpot on high for 1 hour then turned it down to low for 7. We love how thick it came out in the end. I think you could add more hot water if you'd like yours not as thick. Thanks for sharing this recipe.
Excellent comfort food! I decided to make this without the meat as I was in the mood for a "veggie-barley." Let me tell you, this recipe did not suffer from the lack of beef. I did add a couple of extra boullion cubes to make up for the flavor that might have been lost. It was great! As someone else mentioned, it did come out quite thick, so if you prefer a more liquidy soup, it's no problem to add extra water or broth (as I did). Great recipe PG. Thanks for sharing. This was served with a beautiful salad and some warm bread. Will be doing this one again and again!
Absolutely wonderful! I followed the recipe exactly, but did not have time to brown the beef. It was thick and flavorful - my husband could not stop raving about it. Papergoddess - you must chop a lot faster than I do, though - it took me 30 min. of prep time instead of 15 (maybe because it was 6:30 a.m. when I was chopping!) I cooked it on low for the full 10 hrs. The whole family liked it (which is no small feat). Thanks!
Delicious! I only had 1 1/4 beef round steak on hand and I did add 1 can of beef broth to the soup for more broth. It was absolutly perfect. Thanks for a very easy and very tasty "keeper" recipe!
great recipe, we all loved it and i will definitely make this again. i didn't have tomatoes so i added a can of tomato sauce and instead of the beef cubes and water i added a liter of beef broth, it came out more like a stew than a soup. we had it with pumpernickle bread to sop up the delicious gravy.
This soup is superb! Got carried away with a good buy on a round tip roast and doubled this recipe. But, it wouldn't fit in the crockpot! I put the other half in a pot on the stove. The soup on the stove was so much better than the crockpot. It is the best barley soup I have ever made!
Loved this soup and have made it twice. Both times I ended up adding about 3 cups of beef broth at the end, as most the liquid was absorbed. Cooked on LOW the first time and on HIGH (about 6 hours) the second: Same results. I also used quick cooking barley, as it was all I could fine. I just added it with an hour to go and it turned out great.
I would give this more than 5 stars if I could - perfect meal on a chilly fall day! I didn't brown the beef, just put it in the crock pot. I didn't have frozen corn or green beans on hand, so I substituted 1 c. of frozen mixed veggies, and I added 3 fat cloves of fresh garlic, minced. Mine didn't come out thick like others have said - no need to add extra water. Next time I might add some sliced mushrooms.
This recipe was great. I did not have any green beans so, I used green peas. I did increase the amount of peppers, corn, peas, and barley. I also cooked the soup on high for 5 hours instead of 10 to 12 hours. The whole family loved it. I will certainly make this soup again. Thank You!!
This is one of the BEST things that has ever come out of my crock pot! I replaced the frozen veggies with some turnip and mushrooms, and dissolved all the tasty fond from the skillet into the water before adding it in. I didn't have time to do the extra-slow cooking, so I set it at high and hoped for the best. It was ready to eat in 3 hours and both the pearl barley and beef were well cooked and tender. DH told me to hold on to this recipe... sure sign of a real success!