Feeling cozy? Me too. Tired of cooking? Oh yeah. Christmas was a wonder of family, a new baby, food, and music. I’m ready for something without effort, warm and ready when I am.
Now, any good cook will tell you that you brown the meat, then the vegetables, when making a soup or stew. All true. But I’m here to tell you that you can also throw it all into your crock pot and come back 7-8 hours later, and no one will complain. Let’s call it the January compromise.
Barley Beef Soup
- 1-2 lb chuck roast cut into chunks
- 2 carrots, peeled and cut into one-inch slices
- 1 diced onion
- 1 minced garlic clove
- 2 stalks of celery diced
- ½ pound white mushrooms cut in half
- 1 large can crushed tomatoes
- 1 tsp Kosher salt
- 1 tsp ground pepper
- 1 cup barley
Put everything except the barley into your crock pot. Barely cover with water or stock. Cook on low for six hours. Add the barley, make sure it is covered in liquid and cook for another 90 minutes. You now have a nearly effortless dinner.
You’re welcome.
