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’!

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’!

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’!