Stewed Beef & Barley Soup by Susan Nuyt
I have a true appreciation for vintage appliances and dishes, old rusty things and anything beautifully vintage that’s in excellent condition, such as this Crockery Chef slow cooker. It screams old-fashioned beauty along with superb performance that doesn’t let me down.
Included in my sweet collection: charming salt & pepper shakers! Yes, this makes me happy.
When it’s springtime, precisely close to Easter leading up to Easter morning, I bring out this mother hen with her nest of eggs.
Bright colors of handmade doilies and hot pads, not only serve useful, but pleasing to the eye.
I’m not actually measuring anything for this. Cooking in a slow cooker is part easy, letting it do most of the cooking really; secondly, you can always add more liquid if you have too much per liquid amount in the crock.
It’s a rushed day, let’s go for easy and steady.
I don’t dampen a paper towel anymore for cleaning mushrooms before I prepare them for meals. I simply take the rough side of a paper towel and clean each mushroom to remove soil. Everyone has their way of preparing mushrooms. I rarely cook the stems, so I discard the stems.
Chunking, quartering these buttons instead of slicing…
Preferably, I like the brown mushrooms over the white.
I purchased stewed meat already cut for a quicker put-together.
I think beef broth accentuates the barley better than chicken stock for this. After all, beef is the muscle for this meal; so yeah, we want beef broth.
Approximately a tablespoon or so of soy sauce umps the flavor.
(Vintage Japan)
Barley is a soft-nutty texture when it’s cooked. It’s a superfood; a great source of fiber with nutrients to feed and improve the nervous and digestive systems; with vitamins for the brain and thyroid. It gives selenium, iron, manganese, and phosphorous for healthy bones and teeth.
Idaho was the leading United States state for barley production in 2023. Idaho produced reportedly 60.5 million bushels of this smart grain.
Coming in second for the United States in barley production was Montana, harvesting 49.7 million bushels.
I’m using the Quaker Pearled Medium Barley.
I’m pouring into the crockpot 1 whole carton Swanson brand beef broth.
Just getting it done.
I want only the yellow and white parts of two leeks sliced or chopped.
Going for flavor as well as a humble nutrition.
We can’t forget carrots.
The leeks can substitute for mild onions.
Hearty celery, part of the pack.
This kosher salt, I seasoned, now for a couple of years. I spiced up regular kosher with hot pepper accented with peach. The longer it ages, the better.
Like a good wine.
I believe this needs just a little water.
If not removing all the thyme leaves, enough for content amount, simply placing a few sprigs over all will do fine.
In all its glory after a five hours’ slow-cook while I got work done elsewhere!
A staple of the Midwest, barley reigns.
Leave a Reply