In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
This recipe has been added to the following public cookbooks:
Debbie's Collection of Great Recipes,
billys notable cooking,
when you want the very best !,
Good Eats,
Leon's Diabetic Cook Book
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | carol
10/01/08 02:08 PM | beef barley soupyummy, but I cut up fresh carrots (3c.),celery (3c.),and 3 cups onions. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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