Happy New Year! It’s me back from Penney Lane Kitchen. I hope you had a wonderful Christmas and New Year’s. One of my resolutions for our family is to cut our eating out to once a week. I love to cook, but honestly with two small kiddos this mama has a few takeout places on speed dial and we eat out 2-3 times per week which is way more than my waistline and checkbook would like. One great way to save on the takeout bill is to plan meals with intentional leftovers. That is a recipe that makes enough that you can include leftovers in your meal plan for the week. Soup almost automatically lends itself to leftovers and bonus when it’s in the slow cooker like this totally awesome Beef Barley Soup.
1 pound lean beef stew
1 teaspoon salt
1/2 teaspoon black pepper
2 cups pearl onion (can use regular onions)
2 1/2 tablespoons Worsteshire sauce
5 cups beef broth
2 cup frozen mixed vegetables
1 cup barley (can use less if you prefer)
Season beef with salt and pepper and brown.
Place in slow cooker with onions, Worsteshire sauce, and beef broth.
Cover and cook on low for 6 hours.
After 6 hours stir in mixed vegetables and barley and cook on low for another 2 hours and serve.
Whatever your resolutions are I hope you have a great year and look forward to sharing more easy, delicious recipes with you here this year and I hope you will stop by to see what’s cooking at Penney Lane Kitchen.
One recipe that’s going crazy on Pinterest right now is these Caramel Kiss Cookies.
This recipe was modified from one in the cookbook “The Slow Cooker Bible”