Hamburger Barley Stew (Crock Pot)

"Easy to throw together for a cold, rainy day. Nice and filling when served with a crusty loaf of bread. ETA--often I make this with beef broth instead of the water and bouillon cubes, and I'll often add a can of canned corn as well."
 
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photo by Autumneyes photo by Autumneyes
photo by Autumneyes
photo by Autumneyes photo by Autumneyes
photo by januarybride photo by januarybride
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
5hrs 15mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • Dissolve the bouillon in the water.
  • Combine all ingredients in the slow cooker.
  • Cover and cook on low for 9-10 hours or high for 4.5-5 hours.

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Reviews

  1. Very good recipe. Will be making it again.
     
    • Review photo by Autumneyes
  2. I am not going to rate this being I made changes as I started the recipe as written - then thought as it cooked for more flavor to add 1 tsp of chipolte in adobe sauce and a tablespooon of tomato paste because I didn't like the color of the sauce, and did use ground turkey. My husband loved it and called it "hardy". I thought it was OK. Made a half recipe and yes makes at least 4 to 5 servings. Always better warmed as a leftover and looking foward to it. Made #26110 biscuits to serve with. Easy and good!
     
  3. 6qt crock. 2 cans beef broth 1.5c water to equal 5c liquid. 2 cans italian diced tomatoes. no potatoes. cooked overnight sans barley because i have quick-cook barley. added barley at very end. REALLY tasty! served with grilled cheese sandwiches.
     
  4. My 13 year old son ate 3 bowls of this and still begged for more! Definitely will make again. I made 1/2 the recipe and it made 8 bowls. I substituted an 8 oz can of tomato sauce for one of the cans of tomatoes. Delicious!
     
  5. This soup had great flavour! After 5 hours on high, the carrots & potatoes were cooked; but still "crunchy". They didn't turn to mush which i like. I added about 1/2 cup frozen corn. I took the suggestion of others & added the barley 2 hours before serving & the soup turned out GREAT!!! Love it!
     
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Tweaks

  1. Ground Turkey and 4 cups mixed veggies instead of carrots & celery. Yum!
     
  2. This was very easy and inexpensive. I did add quite a bit of jalepeno salt to up the flavor though. I used beef broth instead of water/bouillon. Next time I might sub one can of diced tomatoes with a can of tomato sauce, just to make the sauce a bit thicker. Thanks for posting.
     
  3. My 13 year old son ate 3 bowls of this and still begged for more! Definitely will make again. I made 1/2 the recipe and it made 8 bowls. I substituted an 8 oz can of tomato sauce for one of the cans of tomatoes. Delicious!
     
  4. Wonderful soup! I used a carton (4 cups) of beef broth instead of the water & bouillon. Also added frozen peas as another reviewer mentioned. Thanks for a wonderful recipe!
     
  5. I had leftover beef roast so I used that instead of ground meat. Also, had no onion so I used Beefy Onion Soup Mix and beef broth instead of water.(Did not add beef boullion) Made a loaf of crusty bread in bread machine(recipe#81851) and a salad for a delicious dinner. Great way to use leftover roast and was very easy and quick to throw together. Thanks for posting this recipe!
     

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