This super-easy recipe cooks up to an unctuous creamy almost-stew in a crock pot (the slow cooking really develops the barley’s creaminess); when done on the stove top it takes much less time and produces a soup with more distinct vegetables, meat and grains. Either way, it is hearty, filling, satisfying and delicious.
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups diced tomatoes with their juice
- 1/2 cup pearled barley
- 1 quart Beef Broth
- 1 cup water
- 1 1/2lbs Beef for Stew (or any beef from the chuck), cut in 1/2″ pieces
- 8 oz Beef Bacon Chunks (optional, but recommended!)
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 bay leaf
- salt & pepper to taste
In the crock pot:
Combine all ingredients. Cook on low for 6-8 hours or until beef is tender and barley is cooked.
On the stove:
Saute onions, celery, carrots in a large stock pot with a bit of olive oil until fragrant. Add all remaining ingredients except the barley; simmer 1 1/2-2hrs on low until beef is tender. Add barley, cook another 30 minutes or until barley is tender.