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Beef and Barley Soup

2 pounds beef soup bones with meat
water
2 tablespoons kosher salt
5 stalks celery
1 large onion quartered with root still attached
1 salt free removable spice bag
ground black pepper
1/2 pound baby carrots -- ready to eat
3 sprigs fresh parsley (to 4)
10 cloves garlic (to 12) -- bruised and peeled
1 cup barley


1. Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, spice bag, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.


2. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.


3. Remove and discard onion, spice bag, celery, and parsley.


4. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.


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