Turn the slow cooker down to low, and cook for 6 hours. Remove the lid and turn the slow cooker down to warm. Drain off the cooking liquid into a bowl (there should be around 3-4 …
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Chop 1/2 an onion and add to the slow cooker. Also add the minced garlic. Add the stew meat. Cook for 4-5 hours on high (longer if the meat is frozen). With 1 hour left, add …
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Add the beef to the slow cooker with the beef stock, sliced onion, garlic, and bay leaves. Cook on high for 4 hours, or low for 6 hours, or until the beef easily shreds with a fork. …
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Step 1: Place the onions in the bottom of a slow cooker and add the smashed garlic cloves. Then sit the beef on top of the onions and garlic. Step 2: Combine the beer, vinegar, water, and …
It will cook all the way through once in the slow cooker. Step Two: Add the browned steak bites to the basin of the slow cooker and pour the whisked combination of …
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Instant Pot Beef and Barley Soup - 365 Days of Slow … 6 days ago 365daysofcrockpot.com Show details . Recipe Instructions Turn your Instant Pot to the saute setting. While it is …
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Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving. A hearty beef and barley soup loaded with plenty of vegetables.
Directions. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired.
This hearty and satisfying Keto Beef Barley Soup has all the flavors and textures of the classic favorite, but in a keto and Whole 30 friendly package! Season beef with salt and pepper. Heat oil in Instant Pot on saute function. Sear the beef on all sides. Add the tomatoes, onions, celery, garlic, and beef broth.
Directions. Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand...