Slow Cooker Beef and Barley Soup

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  • Slow Cooker Beef and Barley Soup

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!

Slow Cooker Beef And Barley Soup - Stay At Home Mum

serves
6
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
3.8 based on 1616 ratings, click to rate

Ingredients

  • 1.5 kg Gravy Beef
  • 1 cup Barley
  • 2 Brown Onion chopped
  • 1 Capsicum - Green chopped roughly
  • 4 Carrot chopped roughly, skin left on
  • 420 grams Diced Tomato
  • 1 tbsp Tomato Paste
  • 1000 ml Beef Stock


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Method

  1. Cut the beef into 1.5cm cubes (this is easier to do if the beef is slightly frozen).
  2. Add all ingredients to the slow cooker and stir well.
  3. 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!

Notes

Serve with cheesy toasts!

Serves 4 - 6 people.

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.

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