Have leftover beef? Soup is the perfect leftover transformation!
We made Rosemary & Garlic Porterhouse Steaks and had some leftover meat. This big pot of hearty Beef Barley Soup was the great way to get another meal
And to make it simple, we’re going to throw the ingredients in the slow cooker
Assemble 2 quarts of beef stock, 2 celery stalks, 2 carrots, 3 garlic cloves, 10 ounces of mushrooms, one onion and a cup of barley that has been rinsed
Dice the carrots, onions, celery and garlic. Clean and quarter the mushrooms
Add the veggies and barley to a slow cooker along with a teaspoon each of kosher salt & black pepper and a bay leaf
Cut 2 cups of leftover beef into cubes and add to pot along with the beef stock. Give a stir
I cooked on low for 5-6 hours but you can also cook on high for 3-4 hours. Just make sure the barley is cooked through
Taste and re-season with kosher salt and black pepper if necessary
We served with a side of cheesy garlic bread
Enjoy!
Simply Sundays! ~ Beef Barley Soup
Ingredients
2 quarts of beef stock
2 celery stalks
2 carrots
3 garlic cloves
10 ounces of mushrooms
1 onion
1 cup of barley, rinsed
1+ teaspoon of kosher salt
1+ teaspoon black pepper
1 bay leaf
Directions
Assemble 2 quarts of beef stock, 2 celery stalks, 2 carrots, 3 garlic cloves, 10 ounces of mushrooms, one onion and a cup of barley that has been rinsed
Dice the carrots, onions, celery and garlic. Clean and quarter the mushrooms
Add the veggies and barley to a slow cooker along with a teaspoon each of kosher salt & black pepper and a bay leaf
Cut 2 cups of leftover beef into cubes and add to pot along with the beef stock. Give a stir
Cook on low for 5-6 hours or high for 3-4 hours. Make sure the barley is cooked through
Taste and re-season with kosher salt and black pepper if necessary
Instant Pot Pressure Cooker / Slow Cooker
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