Crock Pot Beef Barley Soup

**originally posted on WGLR.com on 11-3-14**

This week's recipe is one of those that will "stick to your gut!" This one is for the beef lovers out there...it's Crock Pot Beef Barley soup! This is a really easy way to make a barley soup. On the stovetop, it takes a long time for barley to cook, and you have to keep an eye on it. For this recipe, the uncooked barley goes in with all the other ingredients at the start, and cooks to perfection, with no babysitting required! Good one to throw in your slow cooker before work, so you can come home to a perfectly cooked soup. It's more like a stew though, as it's quite hearty. Similar to an Irish Stew, but without potatoes.

Crock Pot Beef Barley Soup

2.5 lb. chuck roast - cut into bite size pieces (or just buy stew meat)
1 cup pearl barley
2 medium onions - chopped
1 green pepper - chopped
6 carrots - chopped
1 14oz. can diced tomatoes
48oz. beef stock - more if needed
5 sprigs of fresh thyme - leaves pulled off stem (or 5 teaspoons dried)
2 teaspoons salt
1 teaspoon fresh cracked pepper

Add all ingredients to a 6-qt crock pot. Stir it all up and cook on low for 6-8 hours. You may want to check for liquid level and add more stock or water if needed, as the barley will absorb a lot of liquid as it cooks.

Despite the fact that we had some days last week with near record high temps in the 70's, I am passing along a true chill-in-the-air-yummy-in-your-tummy classic recipe today, Slow Cooker Beef Stew! This goes great with some fresh made baked bread. It is also one of those recipes that you can tweak to your liking, by adding or taking out some veggies and seasonings. I like to throw in some seasoning salt when I make it.

NOTE: I have a 6qt slow cooker, so if yours is smaller, you may want to cut the recipe.

Slow Cooker Beef Stew

-2 lbs cubed stew beef

-1T olive oil

-1 large onion, chopped

-3 ribs celery, diced

-4 large carrots, sliced

-potatoes of your choice (I use about 6 yukon golds, unpeeled) diced into bite sized pieces

-one 28oz can crushed tomatoes

-1 1/2 tsp Italian seasoning blend

-3 cups reduced sodium beef broth, divided

-3 bay leaves

-1 cup frozen peas

-1/2 tsp salt

-1/4 tsp black pepper

-1/2 cup all purpose flour

Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.

Dump the tomatoes into the slow cooker, then add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any drippings. Pour 2 1/2 cups of the beef broth over the meat and veggies. Stir and then add the bay leaves.

Cover and cook on low for 8 – 10 hours.

About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Cover and cook until thickened (about 15-20 minutes). Remove the bay leaves before serving.