This isn't one of grandma's recipes, but it's still new to me so I thought I'd share it here. I was looking for some comfort food, and wanted something easy to throw together in the crock pot and found this in one of my Gooseberry Patch cookbooks (love those books!). It's in the "Slow Cooker Recipes" book on page 109 if you have a collection yourself. :)
Overall, it was a hit. Both my 4 year old son AND my husband enjoyed it so I'd call that a success. The only commentary from the hubsy was that it was a little bland, and I concur. I think the recipe has plenty of salt between the actual salt and what is contained in the bouillon, but it could use a little cracked pepper to zip it up a bit. I don't like spice, but it has to have a little something to give it some oomph.
Here's the recipe:
2 c. carrots, peeled and thinly sliced (I just sliced up some baby carrots we had on hand)
1 c. celery, thinly sliced
3/4 c. green pepper, diced (I omitted)
1 c. onion, diced (I just used one whole onion, didn't measure)
1 lb. stew beef, cubed
1/2 c. pearl barley, uncooked
1/4 c. fresh parsley, chopped
3 cubes beef bouillon
2 T. catsup
1 t. salt
3/4 t. dried basil
5 c. water (maybe next time I'll substitute in some beef broth here?)
Layer vegetables, beef and barley in a slow cooker; add seasonings. Pour water over all; do not stir. Cover and cook on low setting for 9 to 11 hours. Makes 4-6 servings.
I would definitely make this soup again, but with a few minor adjustments (pepper, beef broth). I had enough for four bowls and was able to freeze two meals worth to boot, so I'd say that's a win. There's nothing better than just being able to whip some home made soup out of the freezer for supper at the end of a long day!
Enjoy, and let me know if you try it!