About a year ago, Tom and I were at my aunt’s house and she fed us this amazing meal with a homemade beef and barley soup. I had never had anything quite like it and, since it was delicious, I asked for the recipe. I’ve been meaning to make it ever since, and recently started making my own beef broth — which I thought would be perfect. However, enter Sunday evening when I realize that the recipe is fairly in-depth and really isn’t well suited for a Monday night meal, I went in search of an easier cop-out option. I decided to take the really lazy route and just do a “dump and go” Crock Pot meal, based on the ingredients I had on hand. So long, roasted garlic paste and sauteed mushrooms. *Sigh* Another time. I was convinced that my dump and go recipe would be a failure. Basically another mediocre beef stew with barley thrown in. But, it would be dinner, and it would be something warm on a rainy day.
In the end, not only did my lazy Beef & Barley Soup feel like just the nourishment I needed on a dark and rainy day, I actually really liked it! It may not be my aunt’s heavenly stew, but for a simple Monday night meal, it was perfect. I did end up using my homemade broth, and I honestly think that made a world of difference. If you’ve never tried making your own broth, give it a go! It’s super simple in a slow cooker (add soup bones, onions, carrots, herbs, salt and pepper – fill slow cooker with water and cook, cook, cook — 9-12 hours). It freezes great, and then you’ll have it on hand to make this recipe on your next rainy Monday!
Simple Beef & Barley Soup
Ingredients:
- 1 1/4 lbs. beef stew meat (we got 1/4 cow from a local farm this past winter and the meat has been amazing!)
- 5 cups beef broth (homemade is best!)
- 3 small yellow onions, diced
- 3 carrots, peeled and chopped
- 6oz red wine (I used one of those mini 187mL bottles)
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. minced garlic
- 1 Tbsp. dried tarragon (could easily substitute thyme or oregano)
- 2 tsp. salt
- 1 tsp. paprika
- 1 tsp. pepper
- 3 cups of cooked barley (I used the quick-cook barley and just added it at the end)
At the Water's Edge 
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