Slow Cooker Barley Recipes

Keto Beef Barley Soup Instant Pot, Whole 30, SCKC

WEBMar 18, 2019 · Transfer the beef to your slow cooker and add the tomatoes, onions, celery, garlic, and beef broth. Cover and cook on high for 4 hours or low for 6 hours. Remove …

Rating: 4.6/5(9)

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Slow Cooker Mushroom Barley Stew It's a Veg World …

WEBApr 5, 2019 · Put it in the freezer and pull it out to thaw in the fridge a day before or the morning of the day you want to make the meal. Add the …

1. Dice the onion and garlic, slice the carrots and celery, and quarter the mushrooms. If you are prepping this in advance to make at a later time, add these ingredients to a freezer bag with the dry barley. Add a label with the other ingredients you need and how long it will cook in the crockpot. Put it in the freezer and pull it out to thaw in the fridge a day before or the morning of the day you want to make the meal.
2. Add the veggies and barley to the slow cooker with the broth, bay leaf, dried thyme, and salt. Stir, cover, and cook for 3-4 hours on high or 6-8 hours on low.
3. Taste the soup before serving, and add salt or pepper to taste. Enjoy warm with crunchy bread!

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LowCarb SlowCooker Vegetable Beef Soup Simply …

WEBSep 29, 2017 · Transfer liquid to the slow-cooker. Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, …

1. Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
2. Discard all but about 1 tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
3. Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about 1/4 cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
4. Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.

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