Slow Cooker Beef And Barley Soup Recipe

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes1 tablespoon canola oil1 carton (32 ounces) beef broth1 bottle (12 ounces) beer or nonalcoholic beer1 small onion, chopped1/2 cup medium pearl barley3 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried parsley flakes1 teaspoon Worcestershire sauce1/2 teaspoon crushed red pepper flakes1/2 teaspoon pepper1/4 teaspoon salt1 bay leaf2 cups frozen mixed vegetables, thawed

Preparation

In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker.

Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low, 8-10 hours.

Stir in vegetables; cover and cook until meat is tender and vegetables are heated through, 30 minutes longer. Discard bay leaf.