Crock Pot Beef Barley Soup
- Ready In:
- 9hrs 30mins
- Ingredients:
- 10
- Yields:
-
10 cups
- Serves:
- 12
ingredients
- 1 1⁄2 - 2 lbs beef shank, bone in
- 32 ounces beef stock
- 2 slices onions, diced
- ground black pepper
- ground sea salt
- 32 ounces vegetable stock
- 2 bay leaves
- 2 large carrots
- 4 stalks celery
- 1 cup uncooked barley
directions
- Place beef shanks in crock pot, salt and pepper to taste, add onion or 1 teaspoons dried onion, beef stock, cover and set pot to high for 4 1/2 hours.
- After 4 hours, remove beef shanks and bone, add vegetable stock and bay leaves, stir and cover.
- Discard shank bone, marrow can be added to beef. Trim fat and glycerin and discard from beef than cut into bite size pieces.
- Rinse and drain barley in screen strainer. Trim and scrape carrots, cut in half and slice. Rinse and trim celery and cut into slices.
- After high cook completes, reset crock pot cook to low for 4 hours. Add carrots celery and the barley [can add later for crispness to taste], stir and cover. Stir every hour with a slotted spoon suggested.
- Serve to bowls with fresh bread or other baked choice and enjoy.
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RECIPE SUBMITTED BY
Michael L.
Fraser, 62
<p>a watched put always cooks perfectly</p>