Cracker patrolling the front fenceline at sunset.
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a
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- ducks on the pond
- my birthday
- a special family dinner
- the opportunity to learn something new
- family & friends
Beef Barley Soup
2 Tbsp butter
beef soup bones or oxtails, or use 1 pound stew meat
1 quart beef stock (I used beef and tomato stock)
1 cup water (or more if desired)
1/2 tsp salt
1/2 tsp pepper
3 medium carrots, chopped
1/2 onion, chopped
2 ribs of celery, chopped
1 clove garlic, minced
1 Tbsp dried parsley
1/2 cup pearled barley
Brown soup bones in 2 tablespoons butter in a heavy pot. When well-browned, remove bones and add to slow-cooker. Add beef stock, water, salt and pepper to slow-cooker.
Place carrots, onion, celery and garlic in pot with the melted butter. Sauté vegetables until tender and add them to the slow-cooker. Cover and cook on Low for 4-6 hours.
Remove bones and pull off the meat. Return meat to slow-cooker. Add dried parsley and pearled barley. Simmer for another hour.