Beef Barley Soup

  • 4 1/2 lb. center cut chuck roast, all visible fat removed, koshered
  • 3 qts. water
  • 1 large onion, peeled and quartered
  • 2 small bay leaves
  • 4 1/2 C diced potatoes
  • 1 1/2 C sliced celery
  • 3 C thickly sliced carrots
  • 1/2 C uncooked pearled barley
  • 3 T dried thyme leaves
  • 1 1/2 t salt
  • 1/2 t pepper

In a large stockpot, combine roast, water, onion, and bay leaves.  Bring to a boil.  Reduce heat to simmer and cook until meat is tender, about 3 hours.  Remove meat from pot and set aside.  Strain broth and skim off fat.  Cut meat into pieces.  Place strained broth, meat, and remaining ingredients into stockpot and bring to a boil.  Reduce heat and simmer until vegetables are tender, about 20-25 minutes.  Serve hot.

(adapted from

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Individual Pot Roasts

  • 3 pound boneless beef pot roast or stew meat
  • 1 1/2 C water
  • pepper
  • 1/2 t salt (if meat hasn’t been koshered)
  • 1 clove garlic, crushed
  • 1 small sweet onion, sliced
  • 1 1/2 pounds baby cut carrots, or sliced carrots
  • 2 turnips, diced (or Brussels sprouts, halved)
  • 1 stalk celery, sliced thick
  • 1 green or red pepper, sliced thick
  • 8 medium potatoes, cut in half
  • 1/4 C flour

In the morning, trim excess fat from meat; cut into 6 portions (if using a roast).  Place in slow cooker with water.  Sprinkle on pepper, salt and garlic.  Place onion on top.  Cook on low.  Four and a half  hours before serving, add carrots, turnips, celery and pepper.  Add water to almost cover vegetables.  Sprinkle with paprika again.  Place potatoes with cut sides down on top of vegetables.  Continue cooking on low.  Do not lift lid.  After 4 1/2  hours, remove 1 1/2 cups beef broth to sauce pan.  Mix 1/4 C flour with 1/2 C water; add to saucepan.  Cook and stir over medium-high heat till thickened and bubbly; cook 1 minute more.  Serve with drained meat and vegetables from crock pot.

(adapted from Better Homes and Gardens New Cook Book)

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Beef Stew

  • 3 pounds stir fry or stew meat
  • 16 oz. bag of frozen veggies (peas, broccoli, okra, whatever)
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) can garbanzo beans (chick peas), drained OR 1 3/4 C dried beans, soaked overnight, drained and rinsed
  • 2 1/4 C water
  • 1 1/2 C beef broth
  • 1 onion, chopped
  • 3 T dried parsley
  • 1 1/2 t salt (omit if beef is koshered)
  • 1 1/2 t thyme leaves
  • 1/2 t pepper

Combine above ingredients in a slow cooker for 7-9 hours on low.

Option:  omit the bag of veggies above and add a couple zucchini or yellow squash an hour before serving.  Leftover veggies would be great dumped in it also!

(I adapted this from a cooking magazine.  They sprinkled Parmesan cheese on it, and served alongside garlic bread.)

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