I got this recipe from my mother-in-law and I must say it really hits the spot on a rainy, chill spring day. This hearty soup is total comfort food. The beef is fall-apart tender, the broth is rich, and the peas and corn give little bursts of sweetness with each bite. I really love it and hope you enjoy too!
Slow Cooker Beef and Barley Soup
submitted by Brittany ~ The Sisters Cafe
2Tbs olive or vegetable oil
1 Med onion
2 tsp finely chopped garlic
2lb boneless beef chuck roast trimmed of fat and cut into 1-in cubes
1 tsp salt
1/4 tsp pepper
2 med carrots cut in half then cut into 1 inch chunks
1 C uncooked pearl barley
8 c beef broth
1 1/2 C frozen sweet peas
1 C frozen corn
Heat oil over med-high heat. Brown onion, garlic, beef, salt, and pepper in oil 7 min. Spoon beef mixture into a 6-qt. slow cooker. Stir in carrots, barley and broth. Cover and cook on low 8-9 hours. Thirty minutes before serving, stir in peas and corn.