Find this Slow Cooker Beef & Barley Stew on my Slow Cooker Pinterest board
Slow Cooker Beef & Barley soup
We had a pot roast for dinner last night. It turned out delightful. I’ll tell you more about that soon, but I couldn’t wait to tell you about this Slow Cooker Beef and Barley soup that I made today with the leftover pot roast! Next time you have leftover pot roast – give this recipe a try – I think you’ll love it!
This recipe calls for leftover cooked pot roast – but if you buy raw stew beef – just dice into 1/2 squares and throw it into a large skillet with a little oil and onions – and cook it up before throwing it into the crockpot.
Oh I’m a certified member of the I love chunky soup club - so if you prefer your soup a little less full of stuff, just use 1 cup each of the carrots, celery and mushrooms (instead of suggested 2 cups each).
1 to 2 pounds of leftover pot roast, diced small
Or cooked stew meat
7 cups beef broth
If you have Au Jus from the pot roast, you could sub 1-2 cups of broth with Au Ju, but you don’t want it too greasy – so consider cooling the Au Jus overnight in the fridge and removing the hardened fat from the top, using the less fatty, liquid Au Jus for the soup.
2 cups carrots, sliced thinly
2 cups celery, sliced thinly
2 cups mushrooms, sliced thinly
1/2 – 1 cup dried pearl barley
1 can of stewed or diced tomatoes (14.5 oz can)
1 can of sweet corn, drained (15 oz can)
1 onion, diced finely
1/2 Tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon pepper