Here’s a real stick-to-your-ribs soup. I’ve also used a chuck roast, rump roast and London broil that have been cut into bite-size pieces with tremendous success.
—JANE MCMILLAN DANIA BEACH, FL
PREP: 20 MIN. • COOK: 8 1/2 HOURS • MAKES: 8 SERVINGS (2 QUARTS)
1 1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed
1. In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker.
2. Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours.
3. Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.