Today in Sydney sure feels like soup weather.

This soup I'm adding is,an easy beef n vegetable soup. Feel free to add any vegetables you want

Prep: 20 min. Cook: 8-1/2 hours​

Makes
8 servings

Recipe by Taste of Home with changes

Ingredients​

• 700g beef stew meat, eg round steak, chuck steak cut into 1/2-inch cubes
• 1 tablespoon oil
• 1 litre carton beef stock
• 1 cup water
• 2 beef stocks
• 1 bottle beer or nonalcoholic beer around 300 mls
• 1 small onion, chopped
• 1/2 cup medium pearl barley
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 2 teaspoon Worcestershire sauce
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 bay leaf
• 2 cups frozen mixed vegetables, thawed or fresh vegetables of choice, carrots celery potatoes ect ( I use either)

Directions​

1. In a large skillet, brown beef in oil; drain. Transfer to a slow cooker (or a saucepan with lid see below)
2. Add the stock, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low 8-10 hours. If using fresh vegetables also.
3. Stir in frozen vegetables; cover and cook until meat is tender and vegetables are heated through, about 30 minutes longer. Discard bay leaf.

Notes . If cooking on stove. Bring to boil, then turn down to low and cover. Cook for 1 hour.

Can you freeze slow-cooker beef barley soup?​

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock or water if necessary.

What other cuts of beef can you use to make slow-cooker beef barley soup?​

When it comes to making soups and stews in the slow-cooker, cheaper is actually better! If you use a beef cut that's too tender (such as ribeye, tenderloins and sirloins) the prolonged cooking will turn it chewy and tough. When making this recipe, stick to round steak or chuck steak

How do you thicken slow-cooker beef and barley soup?​

If you like your slow-cooker beef and barley soup a little thicker, add a cornflour mixed with a little water to the mix. I mix cornflour with equal parts water , 1 tablespoon cornflour for every cup of liquid in the recipe). Add the cornflour and water to a jug and whisk until smooth add to soup in the last 30 minutes.

I would add 5 tablespoons of cornflour to 1 cup of water for this recipe whisk then add last 30 minutes of cooking

Nutrition Facts​

1 cup: 233 calories, 8g fat (2g saturated fat), 53mg cholesterol, 644mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch.