Posted by: Deana | January 14, 2009

Beef and Barley

One of the best gifts Z and I were given when we got married was a recipe book, partially filled with handwritten recipes from a close family friend.  It was such a thoughtful gift to receive and we’ve enjoyed the recipes so much, that it’s a gift we very often give to our close friends when they get married.  Z and I work together writing out our favorite recipes and then we put them in a recipe book (usually purchased at Hallmark because that’s one of the only store’s where we’ve been able to find them) and then we pass them on to be enjoyed by a new family.

This is one of the recipes Annie gave us.  It’s pretty much our favorite soup/stew recipe, and it’s so easy!

Beef and Barley Soup

  • 2 T. oil
  • 2 T. flour
  • 2 tsp. minced garlic
  • 2 lbs. boneless beef chuck pieces
  • 2 tsp. salt
  • ½ tsp. pepper
  • 2 medium carrots, chopped to bite sized pieces
  • 1 c. uncooked pearl barley
  • 8 c. beef broth
  • 1½ c. frozen peas
  • 1 c. frozen corn (I’m generous with the corn and often put in more than a cup)

Heat oil in skillet.  Mix flour, garlic, salt and pepper in a ziplock bag.  Add the meat to the bag and toss to lightly coat them with the flour mixture.

Place the meat in the skillet and brown.

Place meat (be sure to scrape all the bits from the pan), carrots, barley and beef broth into the crock pot.

Cook on low for 8-9 hours.

Add frozen peas and frozen corn during the last ten minutes of cooking.


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