Roasted Beef, Mushroom, and Barley Soup - Martha Stewart Recipes - Love this soup in the fall/winter - making it right now! I do pre-cook the beef for about an hour before I roast it to make it more tender
BEST EVER BEEF BARLEY SOUP Brown beef in non-stick fry pan until browned, stirring frequently. Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, fat-free, less-sodium beef base, water, garlic and bay leaf. Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper. Discard bay leaf.
Olive Garden's Pasta e Fagioli Soup...1 lb. ground beef, 1 small onion, diced, 1 large carrot, chopped, 1 stalk celery, chopped, 2 cloves garlic, minced, 1 quart of tomatoes (or 2 14.5 oz. diced tomatoes), 1 15-oz. can red kidney beans (w/ juice), 1 15-oz. can Great Northern Beans (w/ liquid), 1 T. white vinegar, 1 � t. salt, 1 t. oregano, 1 t. basil, � t. pepper, � t. thyme, � lb. Ditali pasta.
Slow Cooker Beef Stew recipe - SixSistersStuff.com - This was good, nothing special. I think the addition of the cream of mushroom soup was unnecessary as it didn't add much in way of flavor. I will stick to my way of making beef stew.
Barley Beef Soup:12 oz beef stew meat;1TBS vegetable oil;4 (14oz) beef broth;1(14.5oz) can diced tomatoes,undrained;1 chopped onion;1c peeled potato 1/2" pieces;1 c frozen mixed vegetables;2/3c regular barley;1/2c chopped celery; 1 bay leaf;2 cloves garlic, minced; 1tsp dried oregano or basil, crushed; 1/4tsp black pepper.Cut meat into 1".Cook meat in hot oil til brown.Drain off fat.Transfer to slow cooker. Stir in remaining ingredients.Cover,cook low 8-10hours or high 4-5 hours.