Slow Cooker Beef and Barley Soup

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

Author: Brittany

Ingredients

• 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

Instructions

1. Heat oil over med-high heat.


2. Brown onion, garlic, beef, salt, and pepper in oil 7 min.


3. Spoon beef mixture into a 6-qt. slow cooker.


4. Stir in carrots, barley and broth.


5. Cover and cook on low 8-9 hours.


6. Thirty minutes before serving, stir in peas and corn.

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