Not much time for kitchen duties yesterday
so I wanted something I could quickly assemble and put in the slow cooker. We
also had some leftover roast so this is what I came up with – Slow Cooker Beef,
Barley and Mushroom Soup. It was kind of like French onion soup but a lot more
hearty!
Note: Since I don’t always have leftover
roast beef on hand, I’ve provided an option for using stew beef. Soup ingredients could also be prepped the
night before, including sautéing veggies and browning raw meat – refrigerate
and add all ingredients to slow cooker the next morning.
And finally, it is helpful to rely on
proven safety and sanitation practices when creating or adapting recipes for
the slow cooker. I’ve included 11 great tips from the Food Network near the
bottom of this post.
Slow Cooker Beef,
Barley and Mushroom Soup
6 to 8 cups+ beef broth
1 bay leaf
About 1 teaspoon dried thyme
leaves
2 to 3 tablespoons olive oil
1 medium onion, diced
2 ribs celery, diced
2 medium carrots, diced
Leftover roast beef, chopped
into small pieces or 1 lb. lean stew beef, cut into ½” cubes and dredged in
flour
1 teaspoon garlic powder
1 teaspoon Kosher salt, or to
taste
Pepper, to taste
1.
Add 6 cups beef
broth, barley, bay leaf and thyme to slow cooker. Turn to low or variable
setting.
2.
Heat olive oil in a
skillet. Add diced vegetables and sauté. Add to slow cooker.
3.
Beef . . .
a.
If using stew beef,
add additional oil to skillet and brown dredged beef over medium heat. Add to
slow cooker.
b.
If using leftover
roast, add directly to slow cooker.
4.
Add garlic powder,
salt and pepper.
5.
Cook beef and barley
soup on LOW (or variable) in slow cooker for 6 to 8 hours.
6.
After several hours
the barley will expand and more broth may need to be added. Also check for
seasoning after several hours and add more or refresh seasonings as needed.
Serving Suggestion: Add bread
and a fruit salad for a balanced meal.
Slow cookers are a wonderful way to make a meal.
The key to creating a delicious slow-cooked meal?
Knowing the rules.
Follow these 11 tips, and you'll be creating warm,
hearty recipes all year long:
1.
Temperatures must
reach at least 165 degrees Fahrenheit for safe slow cooking. (The low heat on
most models is about 200 degrees F.)
2.
To keep foods out
of the food danger zone, always use fully thawed meats. Don't use whole
chickens or roasts; cut the meat or poultry into chunks to ensure thorough
cooking.
3.
For best results,
a slow cooker should be between half and two thirds full.
4.
Resist temptation
to open the lid during the cooking process — each peek you take will add an
additional 15 to 20 minutes of cooking time. Also curb your urge to stir; it's
usually not necessary.
5.
Cooking on low
heat takes about twice as long as cooking on high heat. A general rule of thumb
is that "low heat" means about 200 degrees and "high heat"
is about 300 degrees.
6.
The ceramic
insert in a slow cooker can crack if exposed to abrupt temperature shifts.
Don't put a hot ceramic insert directly on a cold counter; always put a dish
towel down first. Likewise, don't put a ceramic insert straight from the
refrigerator into a preheated base.
7.
You can certainly
just pile food into the slow cooker and turn it on, but some recipes come out a
lot better with a little prep time. Browning meat — especially ground meat —
and sautéing vegetables in a skillet before adding them to the slow cooker will
greatly improve the flavor of your meal. If you dredge your meat in a little
flour before browning, you will get a thicker sauce.
8.
For high altitude
cooking, add an additional 30 minutes for each hour of time specified in the
recipe. Legumes take about twice as long as they would at sea level.
9.
Fat retains heat
better than water, so fattier foods, like meat, will cook faster than less
fatty foods, like vegetables. For more even cooking, trim excess fat off of meats.
If you're cooking a dish with both meat and root vegetables, place the
vegetables on the bottom and sides of the insert and put the meat on top.
10. Dairy products, like sour cream, milk or yogurt, tend
to break down in the slow cooker. To prevent this, add them during the last 15
minutes of cooking.
11. If you're adapting a favorite recipe to the slow
cooker, there are a few things you should keep in mind:
a.
Liquid is not
going to evaporate, so cut back on the liquids by about 20 percent.
b.
If you're using herbs,
select whole leaves and spices, and use half the normal amount.
c.
If you're using
ground herbs, add them in the last hour of cooking.
Recipe
without photos:
Slow Cooker Beef,
Barley and Mushroom Soup
6 to 8 cups+ beef broth
1 bay leaf
About 1 teaspoon dried thyme
leaves
2 to 3 tablespoons olive oil
1 medium onion, diced
2 ribs celery, diced
2 medium carrots, diced
Leftover roast beef, chopped
into small pieces or 1 lb. lean stew beef, cut into ½” cubes and dredged in
flour
1 teaspoon garlic powder
1 teaspoon Kosher salt, or to
taste
Pepper, to taste
1.
Add 6 cups beef
broth, barley, bay leaf and thyme to slow cooker. Turn to low or variable
setting.
2.
Heat olive oil in a
skillet. Add diced vegetables and sauté. Add to slow cooker.
3.
Beef . . .
a.
If using stew beef,
add additional oil to skillet and brown dredged beef over medium heat. Add to
slow cooker.
b.
If using leftover
roast, add directly to slow cooker.
4.
Add garlic powder,
salt and pepper.
5.
Cook beef and barley
soup on LOW (or variable) in slow cooker for 6 to 8 hours.
6.
After several hours
the barley will expand and more broth may need to be added.
Also check for seasoning after several hours and add more
or refresh seasonings as needed.
Serving Suggestion: Add bread
and a fruit salad for a balanced meal.
