Prep 20 mins
Cook 5 hrs
- 1 lb stewing beef, cut in 1/2 ", cubes
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, diced
- 3⁄4 cup barley
- 1 bay leaf
- 1 teaspoon salt
- 6 cups beef stock
- In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
- Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
This recipe is so easy and so good! It has a rich, full flavor and everyone wanted seconds. Think I'll double it the next time.
FINALLY! A recipe that doesn't have stewed tomatoes or tomato sauce or paste! This was a great recipe and we enjoyed it with some fresh rolls. It really hit the spot on a chilly fall evening!
I used Sysco beef stock, 3 tsps to 6 cups of water for beef stock and 1/2 tsp celery seed to add to the recipe.I also chopped the celery leaves very fine. There was no need to use the tsp. of salt. Delicious! No mess, no fuss recipe. Thanks for posting!