Grammy's Kitchen · Beef Barley Soup · Slow Cooker Beef Barley Soup
One of 21 beef barley soup recipes we measured
7 cooks on www.eatingonadime.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 211% | 212% |
| vegetables and beans | 36% | 47% |
| aromatics | 23% | 34% |
| fat | 0% | 3% |
| salt | 1% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1.5 lbs stew meat |
| 6 g | 1 tsp salt |
| 2 g | 1 tsp pepper |
| 120 g | 3 Celery Stalks (chopped) |
| 150 g | 1 onion (chopped) |
| 8 g | 1 tablespoon minced garlic |
| 2 cups frozen hashbrowns | |
| 122 g | 2 Carrot Sticks (chopped) |
| 960 g | 4 cups beef broth |
| 473 g | 2 cups Water |
| 1/2 cup Barley (rinsed) |
Method: 8 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was FANTASTIC! I doubled the recipe, used russet potatoes instead of hash browns and added tomato sauce. My family loves stew and now this is our new favorite! Thank you so much Carrrie for all the great budget recipes! Tami” — a cook, 5.0★
“This was very good the whole family loved it” — a cook, 5.0★