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Slow Cooker Beef and Barley Soup
- 1 pound stewing beef
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 cups sliced carrots, peeled
- 1 cup chopped celery
- 1 1/2 cups chopped onion
- 2 cups sliced cremini mushrooms
- 1 medium zucchini, sliced and chopped
- 3 tablespoons minced garlic
- 1 small jalapeno (optional)
- 2-3 tablespoons fresh chopped thyme leaves
- 64 ounces reduced sodium beef broth
- 8.8 ounces barley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2-3 tablespoons Worcestershire Sauce
- 1/4 cup chopped fresh parsley
Directions:View on Picky Palate
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