Slow Cooker Beef and Barley Soup
Slow Cooker Beef and Barley Soup. There is nothing quite like a cold winters day huddled inside with the slow cooker simmering something hearty and delicious that you know is going to hit the spot. This is a real hearty and delicious soup. Serve with cheesy toasts and nothing else! It’s even better the next day!
Method
-
Cut the beef into 1.5cm cubes (this is easier to do if the beef is slightly frozen).
-
Add all ingredients to the slow cooker and stir well.
-
Cook on high for 8 hours, stirring every so often. If the mixture resembles a casserole rather than a soup - add a bit more stock but make sure it is still nice and thick and hearty!
Recipe Hints and Tips:
- Slow Cooker Beef and Barley Soup is suitable to freeze for up to six months.
- Cool to room temperature and 3/4 fill a ziplock bag.
- For a Lamb and Barley Soup, substitute the gravy beef for lamb.
