I made a beef and barley soup last winter and we really enjoyed it but then for some reason I never thought about it again. I stumbled upon a recipe recently and decided I would make another one as soon as it got cold. This time I filled it with veggies and it was absolutely delicious. It’s not often that I look forward to leftovers but I had this stew for lunch for 3 days!
I served it with the honey yeast rolls and they were perfect together. My husband opened up the rolls and put a little stew in the middle.. said it was amazing!
- Place chuck steak, onion, carrots, and potatoes in 5 quart slow cooker. Add water, broth, tomato sauce, and seasonings. Cover and cook on low for 4 hours.
- Add beans, corn, and barley. Cover and cook on low for 2 more hours or until barely and veggies are tender.