Crock Pot Vegetable Beef & Barley Soup

  • 2 tablespoons Vegetable Oil
  • 1 1/2 pounds beef chuck roast, trimmed and cut into ½-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 32 ounces beef broth
  • 2 cups tomato-vegetable juice
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 bay leaves
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups frozen mixed vegetables
  • 3/4 cup barley
  1. HEAT oil in a large skillet.
  2. ADD meat, onions and garlic. Cook and stir on medium-high heat until meat is browned, about 5 minutes
  3. SPOON meat, onions, and garlic mixture into a large slow cooker. Add remaining ingredients, except barley. Stir.  About 2 hours before serving, stir in barley.
  4. COOK on high for 8 hours. Season to taste with salt and pepper; serve.

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