(girls morning dr. appointment, then they both have gymnastics in the morning, lunch, then swim lessons, then nap, then dress rehearsal for dance class...whew!)
Continuing with "Clean Out Freezer Week," I'm using up some beef chuck I have. And a bonus I still have some barley leftover from another recipe. Perfect.
I read through the reviews of this recipe and I will be making a few adjustments to the original recipe.
First, I'm going to cut up the meat into cubes and brown before adding to the crock pot.
Second, I'm using beef broth instead of water and bouillon cubes.
Third, I'm adding all the ingredients EXCEPT the barley and bay leaf. (that goes in for the last hour)
Adding half a cup of red wine and 2 tsp of Worcestershire sauce.
Cook on low for 10 hours then add the barley and bay leaf. Can't wait for dinner tonight!
Deep rich flavors...and chock full of veggies. Delicious!Beef Barley Vegetable Soup (recipe adapted from AllRecipes)
makes 10 servings