Crock Pot Beef and Barley Stew

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Oh no… I didn’t realize what I was getting myself into once this glorious dish was done. The smell filled my house and the last hour of cooking before it was done was something close to torture. It was amazing.

The barley serves as a natural thickener for this stew. It turns the stew into this beefy, flavorful, and wonderful thing. You’ll be going back for seconds and can have leftovers for lunch.

The best part is that it’s worth the prep. If you don’t like chopping vegetables, this one will be one that’s worth it in the end.

I chose to put this on high for 4 to 5 hours because I didn’t decide until lunchtime to make this but if you have more time you could choose the longer option. The beef was still tender and melted in my mouth.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 15 minutes Cook Time: 4-5 hours or 8-9 hours

What You Will Need:

  • 1/2 Cup of Celery, chopped
  • 3/4 Cup of Carrots, chopped
  • 1 Medium Yellow Onion, chopped and diced
  • 1 1/2 Pounds of Potatoes, chopped (I used Yukon Gold.)
  • 1 1/2 Pounds of Stewed Beef Chunks, cut into 1-inch chunks
  • 3/4 Cup of Pearl Barley (Follow prep instructions on the package before using.)
  • 4 Cloves of Garlic, minced
  • 2 Tablespoons of Tomato Paste
  • 2 Teaspoons of Worcestershire Sauce
  • 1/2 Teaspoon of Salt
  • 1/4 Teaspoon of Ground Black Pepper
  • 1 Teaspoon of Dried Thyme
  • 2 Bay Leaves
  • 6 Cups of Beef Broth

The How-To:

  1. Begin by putting the beef chunks into a large pan and cooking until browned on each side.
  2. Place the rest of the ingredients, including the beef chunks, into the Crock Pot. Set on high for 5-6 hours or low for 8-9 hours.
  3. Remove bay leaves.
  4. Serve and Dobrou Chut’!

Veggie Tortellini Soup

I have a confession to make. Are you ready…? I don’t enjoy cooked carrots. If you’re ever perusing my recipes and wonder why there’s red bell pepper and not carrots, that’s why!

I will put carrots in a soup if I deem it necessary or I’m trying to use food in the fridge before it goes bad. If I had the choice, I would put bell peppers in almost any soup. I like the way the texture they provide. Even if they’re nice and soft, they still leave just a small crunch that’s still pleasant.

With that being said, if you don’t like bell peppers use carrots and vice versa! If you don’t like either, omit them entirely and use something you like.

I’m excited to share this soup because it has very minimal ingredients and there’s nothing overly complicated about preparing it. Saute, boil, and done. Super easy!

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 15 minutes

What You Will Need:

  • 1/2 Cup of Red Bell Pepper, chopped
  • 1/2 Cup of Green Bell Pepper, chopped
  • 1 Cup of Yellow Onion, chopped and diced
  • 1/2 Cup of Water
  • 3-4 Cloves of Garlic, minced
  • 4 Cups of Chicken Broth
  • 9 ounces of Tortellini (I used frozen.)
  • 1/2 Teaspoon of Dried Parsley
  • 1/2 Teaspoon of Dried Oregano
  • 1/2 Teaspoon of Dried Basil
  • 1/4 Teaspoon of Ground Pepper
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Crushed Red Pepper
  • 1/2 Teaspoon of Nutmeg

The How-To:

  1. Begin by placing the water, red and green bell peppers and onion in a large pot or dutch oven. I used water to soften my veggies but you can also use one tablespoon of oil. I soften my veggies until the water reduced completely. About 5 minutes.
  2. Then, I added the parsley, oregano, basil, crushed red pepper, nutmeg, and garlic. Cook until fragrant. About 1 minute.
  3. Add the chicken broth, salt, and pepper. Bring to a boil.
  4. Following the directions on the tortellini package, cook accordingly.
  5. Reduce the heat to low. Add in spinach and let it wilt.
  6. Serve and Dobrou Chut’!

I put some Parmesan cheese on top of my soup! This would also pair well with a salad or bread!

Mushroom and Wild Rice Soup

Any soup with the words “wild” and “rice” in them screams classic. It seems elegant yet simple, flavorful yet easy to make.

It was. This is a pressure cooker recipe so there’s even less work to do because you don’t have to stand over a pot waiting for the rice to cook.

I was pleasantly surprised by the outcome too. The rice was cooked well and it was nice and creamy!

Wild rice is of the fancier variety so this isn’t a soup you’ll be able to prepare with what you have in the pantry unless you happen to have wild rice in your pantry. Then you go, Glen Coco! I don’t recommend using any other rice because it might become too mushy.

If you’re looking for an easy recipe to “leave it and go,” then this one is for you!

My family and I ate this soup with rolls but you could use any type of bread.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

What You Will Need:

  • 2 Cup of Celery, chopped
  • 1 Cup of Carrots, chopped
  • 1 Medium Yellow Onion, chopped and diced
  • 4 Cloves of Garlic, minced
  • 8 Ounces of Mushrooms, sliced
  • 1 Cup of Wild Rice
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Pepper
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Sage
  • 2 Teaspoons of Flour
  • 1 Cup of Heavy Cream

The How-To:

  1. Place all of the ingredients except for the flour and the heavy cream into the pressure cooker.
  2. Set the pressure cooker to high and manual pressure. Cook for 45 minutes. Then do a quick release.
  3. Set the pressure cooker to saute mode. Remove about 1/2 cup to 1 cup of broth from the pot. Stir in the flour and return to the pot. Let cook for about 3 to 4 minutes.
  4. Then, set the pressure cooker to warm and add the heavy cream. Allow for it to heat through.
  5. Serve and Dobrou Chut’!

Shrimp Corn Soup

I was searching for a soup to make with things I already had in my house. Given the current global status, I’m trying not to leave the house unless I absolutely need something. I think most of us are doing the same thing.

Knowing what I had in my freezer, in terms of proteins, I thought about what a shrimp soup would be like.

Shrimp is a sensitive protein because it can become gummy if it’s overcooked. It only takes about two minutes to cook entirely.

My shrimp was already precooked so I didn’t need to do anything else. If you’re using shrimp that’s raw, I would suggest pan-frying your shrimp with some oil and then putting in the soup when directed in the instructions. Honestly, it’ll probably yield more flavor.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb of Pre-cooked, Frozen Shrimp
  • 1 Cup of Red Bell Pepper, chopped into small pieces
  • 4 Cups of Red Potatoes (About 4 to 5 red potatoes), peeled and chopped
  • 1 Cup of Corn (I used Frozen)
  • 1 Medium-Sized Red Onion, diced
  • 4-5 Cloves of Garlic, minced
  • 8 Cups of Chicken Broth
  • 1/4 Cup of Flour
  • 4 Tablespoons of Butter
  • 1 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Black Pepper
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley

The How-To:

  1. If you’re using raw shrimp, cook the shrimp in the butter and then remove from pan. If you’re using pre-cooked shrimp, just thaw the shrimp.
  2. In a large pot or dutch oven, cook the red bell pepper and onion. Cook until onion begins to become translucent.
  3. Add garlic and cook until fragrant.
  4. Next, add the flour in small increments until it has completely coated the mixture.
  5. Slowly, add the chicken broth and bring to a boil.
  6. Add potatoes and cook for 10 to 15 minutes until the potatoes are fork-tender. Stir occasionally and you’ll notice the soup has thickened.
  7. Add corn and cook for another 2 minutes.
  8. Add shrimp and cook for another 2 minutes.
  9. Bring the temperature down. Add the heavy cream and heat until it’s warm.
  10. Serve and Dobrou Chut’!

Creamy Sausage and Noodle Soup

My life has been changed by this soup!

When you think of noodles in a soup, you think of semi-bland chicken noodle soup that you eat when you’re sick.

This was nowhere near that standard.

She has flavor. She has texture. She has grace! I was worried about the noodles becoming too mushy or you won’t be able to see any of the other ingredients besides noodles. I think the ratio of noodles to vegetables worked out well.

I can say that since the noodles will soak up the extra sauce when you put it in the refrigerator for leftovers when you go to reheat the leftovers it may look more like a pasta dish than a soup dish. That’s what happened to me. But, do not be disappointed, it still tasted great.

This is why the estimation of broth is 6 to 8 cups. If you want it soupier, add more broth!

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 1 lb of Sausage (I used spicy but use whatever you have)
  • 1 Cup of Red Bell Pepper, chopped
  • 1 Cup of Red Onion, diced
  • 3-4 Cloves of Garlic, minced
  • 2 Tablespoons of Flour
  • 2 Tablespoons of Butter
  • 12 oz of Rotini Noodles (You can use whatever you have but take note of the cooking time on your pasta may be different from what’s written here.)
  • 6 to 8 cups of Chicken Broth
  • 1 Cup of Heavy Cream
  • 3 Cups of Baby Spinach
  • 1/2 Teaspoon of Ground Black Pepper
  • 1/2 to 1 Teaspoon of Salt
  • 1/4 Teaspoon of Crushed Red Pepper (optional)

The How-To:

  1. Begin by browning and crumbling the sausage in a large pot or dutch oven. When finished remove the sausage and set aside.
  2. Put butter in the pot as well as the red bell pepper and red onion. Let this cook down for about 5 minutes.
  3. Add the garlic and cook until fragrant. About one minute
  4. Sprinkle the flour all over the mixture until you can no longer see the flour and everything is coated well. This will take about a minute and be sure to stir constantly!
  5. Pour 6 cups of chicken broth to the pot and stir. Bring to a boil.
  6. Add the salt and ground pepper.
  7. Place all of the noodles into the pot and cook until almost Al Dente.
  8. Bring the heat down so it is no longer boiling. Add the heavy cream. Stir. If the pot is too hot the heavy cream may curdle. Be sure it has cooled down.
  9. Add the baby spinach and let it wilt.
  10. Serve and Dobrou Chut’!

Creamy Ham and Potato Soup

If you celebrate Easter you may have some leftover ham available for soup making. I’ve already gone ahead and made this wonderful soup that’ll fill your heart and soul with goodness.

It has melty cheddar cheese, small chunks of potatoes, and peas for a bite of freshness.

This soup is made on the stovetop and is done in under 30 minutes! It’s a quick and easy dinner!

If you omit the ham and replace the chicken broth with vegetable broth, you can make this vegetarian. It’s a great alternative and versatile.

If you don’t have all of these vegetables, you can throw in any vegetables that you have around.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 1 1/2 to 2 Cups of Pre-cooked Ham
  • 2 Cups of Potatoes, diced into small cubes (I used red potatoes but you can use anything you have on hand.)
  • 4 Tablespoons (1/4 Cup) of Butter
  • 4 Tablespoons (1/4 Cup) of Flour
  • 1/2 Cup of Red or Green Bell Pepper, chopped
  • 1/2 Cup of Onion, chopped
  • 1/2 Cup of Frozen Peas
  • 5 Cups of Chicken Broth
  • 1 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper
  • 1/2 Teaspoon of Paprika
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Begin by melting the butter in a large pot or dutch oven. Once the butter has melted, put in the pot the onion and bell peppers. Allow these to start to get soft. About 5-6 minutes.
  2. Add the garlic and let it become fragrant. About 1 minute.
  3. Sprinkle in the flour. Be sure to stir constantly and combine the flour well. About 1-2 minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Add in the potato and cook until fork-tender. About 10 minutes depending on the size of your potatoes. Make sure to keep the potatoes boiling or the soup will not thicken.
  6. Next, bring the heat down to medium-low and add the frozen peas and ham. Cook for 3-5 minutes until heated through.
  7. Then, turn the heat down to very low (I took my pot off the heat and waited about 2 minutes) and pour in the heavy cream. Stir. In small handfuls, add the cheddar cheese. Stir well in between adding cheese to avoid clumping. Then keeping the heat low, return the pot to the heat.
  8. Serve and Dobrou Chut’!

Delicious Instant Pot Broccoli and Cheese Soup

You need this soup in your life.

The creaminess factor is insane and the soup has so much flavor. It’ll be ready in ONE minute!

Literally. If you own an instant it takes one minute of cook time but if you don’t have one, you can still make this on the stovetop and it will be just as good.

I made some no-knead bread to go with this soup. I toasted up a thick slice and dipped it in the soup. It was amazing.

It’s important to note that in my version, I did not use matchstick carrots. During this time, my go-to grocery store is not carrying them. I used my small food processor to get small bite-sized pieces. You will know they’re small enough when they’re size is smaller than the broccoli. This BROCCOLI and cheese soup. The carrots are just a helpful friend in this case.

If you’re in a similar predicament but don’t have access to either of those options, you can always chop your carrots by hand.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 4 Cups of Broccoli (I used Frozen)
  • 1 Cup of Chopped or Matchstick Carrots
  • 1 Medium Sized Onion, diced
  • 2 Tablespoons of Butter
  • 3-4 Cloves of Garlic, minced
  • 4 Cups of Chicken Broth
  • 4 Ounces of Cream Cheese
  • 1/4 Cup of Cornstarch
  • 1/4 Cup of Cold Water
  • 1/4 Teaspoon of Ground Black Pepper
  • 1/4 Teaspoon of Salt (add as needed)
  • 1/4 Teaspoon of Paprika
  • 1/4 Teaspoon of Dry Mustard
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Set Pressure Cooker to Saute. Melt the butter and cook the onion for about 3-4 minutes.
  2. Add garlic and cook until fragrant. About a minute.
  3. Next, pour in the chicken broth, chopped carrots, and frozen broccoli as well as the paprika, dry mustard, ground black pepper, and salt.
  4. Then close the lid to the pressure cooker. Be sure your valve is placed on sealed. Select high pressure and set for one minute.
  5. When the one minute has ended, use the quick pressure release.
  6. Set the pressure cooker back to saute mode. Combine the cornstarch and the cold water. Stir together until well combined. Then pour it into the pressure cooker. Allow the soup to come to a boil and stir constantly until the soup has thickened.
  7. Turn off the saute mode. Let the soup completely stop boiling. Add cream cheese into soup. It’s recommended to chop into smaller pieces before adding it.
  8. Next, slowly add the cheddar cheese in small increments. Let the cheese completely melt before adding more cheese.
  9. Serve and Dobrou Chut’!

Spicy Sausage and Vegetable Soup (Keto-Friendly)

The origin of this soup came about when a friend asked me for some soup recommendations that he could freeze in case he got sick.

He mentioned that he enjoyed the Sausage, Potato, and Spinach Soup.

I also said he should try a soup with more vegetables in it to help boost his immune system if that were to happen. Although, I didn’t sell him on that idea. I still managed to come up with this tasty dish!

Originally, I was going to put potatoes in this soup but I thought that may be too similar to the same I said earlier. Instead, I used cauliflower to bulk up the soup.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb Hot Italian Sausage (I used turkey)
  • 1 Tablespoon of Olive Oil
  • 1 Red Bell Pepper, chopped
  • 2 Celery Stalks, chopped
  • 1/2 Cup of Carrots, chopped
  • 1 Cup of Red Onion, diced
  • 3 Cups of Cauliflower, cut into bite size pieces
  • 1/2 Cup of Corn (I used frozen)
  • 3-4 Cloves of Garlic
  • 4 Cup of Chicken Broth
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley
  • 1 Teaspoon of Salt (adjust accordingly)
  • 1/2 Teaspoon of Ground Pepper

The How-To:

  1. Heat the olive oil in a large pot or dutch oven. Add red bell pepper, celery, carrots, and red onion. Cook until the mixture begins to soften.
  2. Add Sausage and cook until the sausage has browned.
  3. Then dump in the garlic as well as the oregano, basil, and parsley. Let it cook until the garlic becomes fragrant.
  4. Pour in the chicken broth. Heat until it comes to a boil. Add Cauliflower and cook at medium heat until tender. This will take between 10 to 15 minutes depending upon the size of your cauliflower pieces.
  5. Bring the heat down to low and add the corn. Let corn cook through until heated. This should only take 1 to 2 minutes.
  6. Serve and Dobrou Chut’!

Optional: Add Parmesan Cheese to this soup! It may take away from the nutritional aspect but it’s too good!

Beef Stew

Do you ever just crave a nice, hearty beef stew made in the Crockpot?

The other day I saw a picture of a beef stew that had large chunky bites in it. I wanted to emulate that beef stew so badly.

Unfortunately, I didn’t succeed visually but I definitely succeeded with flavors.

On another note, I wanted to keep it simple without much more chopping than I needed to do. I decided to put the entire beef chuck roast, in large sections, into the Crockpot. This is instead of slicing the beef chuck roast into one-inch cubes and you won’t need to shred the meat later.

In addition to this stew, I also venture into the world of bread making for a bit. I tried making the popular no-knead bread in a dutch oven. I would say it’s a good first attempt.

If you don’t have any interest in making your own bread, I highly recommend you find some bread to dip in this stew. It’ll be well worth it.

So, here’s a tasty beef stew that will make your house smell delicious ALL DAY.

Prep Time: 15 minutes Cook Time: 8 hours

What You Will Need:

  • 2lb-3lb Beef Chuck Roast
  • 2 Tablespoons of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Ground Pepper
  • 1 Teaspoon of Dried Thyme
  • 1 Teaspoon of Oregano
  • 2 Cups of Chicken Stock
  • 1 Cup of Water
  • 1 Beef Bouillon Cube/Beef Flavor Packet
  • 3 Cloves of Garlic
  • 3 Carrots, peeled and chopped (I used about about half a pound of baby carrots)
  • 2 Ribs of Celery, chopped
  • 1 lb of Red Potatoes, diced
  • 8 Ounces of Brown or Baby Bella Mushrooms (I suggest using larger sized mushrooms because they shrink significantly.)
  • 1 Large Yellow Onion, diced
  • 1 Cup of Frozen Peas

The How-To:

  1. Place your sections of beef chuck roast in the bottom of Crockpot.
  2. Next add the carrots, celery, potatoes, garlic, onion, and mushrooms to the Crockpot.
  3. Add the chicken broth and the beef packet or bouillon cube along with the water. If you’re using a beef packet, mix it into the chicken broth before putting it in. If you’re using a bouillon cube crush it up into pieces before putting it in the Crockpot.
  4. Then, season the stew with salt, pepper, dried thyme, and dried oregano. Make sure to give this a decent stir while trying to leave the meat at the bottom of the Crockpot.
  5. Place Crockpot on Low for 8 hours.
  6. When there’s an hour left of cooking, remove the beef chuck roast and shred/chop into small pieces.
  7. Before putting the meat back in, remove one cup of liquid and mix in 2 tablespoons of flour. Combine well making sure flour is completely dissolved. Pour back into the Crockpot along with meat and the frozen peas. Turn Crockpot on high for the last hour.
  8. Let it cook for another hour on high. If the stew starts to become thick, you can put it on low for the rest of the time.

Cream of Mushroom Soup

Mushrooms are the politics are food. Everyone has an opinion about mushrooms. You love them, you don’t like them, you can only eat them raw or you can only eat them cooked.

So many opinions.

My opinion? I love them. I can eat them raw in salads or cooked on pizzas. When I saw this recipe on Cafe Delite’s page, I knew I would love this.

I’ve never had homemade cream of mushroom soup. I’ve always consumed it via Campbell’s canned soup containers. So, I was very excited to take on this soup.

Two things I would encourage you with before making this recipe:

  1. Slice your mushrooms. Yes, it takes more time but, I think, most precut mushrooms are cut just a little too thick.
  2. Don’t be intimidated by the Marsala wine. I happened to have some to use but if you don’t have any, no big deal.

I fully recommend having some crusty bread with this soup. It’s definitely necessary.

Note: This could be made Keto by using a Keto-Friendly flour substitute.

Prep Time: 10 minutes Cook Time: 25-30 minutes

What You Will Need:

  • 4 Tablespoons of Butter
  • 1 Tablespoon of Oil (I used olive oil.)
  • 2 Medium-sized Onions, diced
  • 1 1/2 pounds of Baby Bella or Brown Mushrooms, sliced
  • 4 Teaspoons of Dried Thyme
  • 1 Teaspoon of Dried Parsley
  • 1/2 cup of Marsala Wine (I used red but you can also use white.)
  • 6 Tablespoons of All-Purpose Flour (You could use a Keto-Friendly flour to make it Keto.)
  • 4 cups of Low Sodium Chicken Broth
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Pepper
  • 2 Beef Boullion Cubes or Beef Stock Packets
  • 1 Cup of Heavy Cream

The How-To:

  1. Heat butter and oil in a large pot or dutch oven. Add onion to the pot and cook for 2 to 3 minutes. Then, cook garlic until fragrant, about 1 minute.
  2. Then, cook the mushrooms for about 5 minutes. Add 2 teaspoons of the dried thyme as well.
  3. Next, pour the Marsala wine into the pot and cook for about 3 minutes.
  4. Gradually add the flour to the mixture until you can no longer see any flour. Allow mixture to cook for 2 additional minutes to help rid the taste of flour.
  5. Then, add the stock and let it come to a boil. Turn the heat to low-medium heat and add the salt, pepper, and the beef bouillon cubes.
  6. *Important* Make sure to cover your pot while also keeping your soup at a nice simmer. Meaning, it’s not a full boil but smaller bubbles happening. If the heat is too high, the soup will not thicken. Allow for the soup to simmer for 10 to 15 minutes or until the soup has begun thickening. Be sure to stir occasionally.
  7. Reduce the heat to low and add in the heavy cream and return to a gentle simmer for a few minutes.
  8. Add in the parsley and stir.
  9. Serve with bread and/or Parmesan if you so choose. Dobrou Chut’!

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