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Prep Time: 40 Minutes Cook Time: 420 Minutes |
Ready In: 460 Minutes Servings: 7 |
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Hereâs a robust dish thatâs perfect for hungry teenage boys! Served over creamy mashed potatoes, this quick, comforting soup will really hit the spot. âCathy Peterson, Menominee, Michigan Ingredients:
4 bacon strips, chopped |
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces |
1 medium onion, chopped |
4 medium red potatoes, cut into 1/2-inch cubes |
1-1/2 cups fresh baby carrots, cut in half lengthwise |
1 cup frozen corn |
1/4 cup medium pearl barley |
2 cans (14-1/2 ounces each) beef broth |
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained |
1 jar (12 ounces) home-style beef gravy |
1/2 teaspoon pepper |
mashed potatoes, optional |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain.
2. In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
3. Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired. Yield: 7 servings.
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