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!
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.