Reviews & Comments

My family just love this soup. It's eaten as a snack, taken to work for lunch. My granchildren offen reuest it when they cover and sometimes even ask me to bring some over. I do ask some extra barley, but no one has complaints about that.

This is one of my favorite fall recipes. I'm making it next week for a teacher birthday event. I can make this easily the night before and heat it overnight in the crock and take it to work the next day. I NEVER use peas in this recipe. However, I brown the beef before cooking and carmelize the onions. I also add a clove of garlic. For an extra zing I use Penzey's 4/S seasoned sea salt and add some dried shallots. However this time, I am going to use the new FORWARD salt free seasoning. I will still add the dried shallots. Look up Penzey's if you are not familiar with them. Their seasonings are a bomb!!!!

It was so good! We couldn't find barley so we used two small, cubed potatoes and we also used a bag of frozen mixed vegetables instead of fresh. While it was cooking I was worried I wasn't going to like it, because I'm not a big tomato fan, but with a few crackers it was perfect! Definitely going to make it many more times.

I was not crazy about this beef stew maybe it's because I am used to potatoes, carrots and celery and onion. I did like the idea of the barley because it thickened the stew. I am not a big fan of green bell pepper...I probably will not make this again.

This is definitely the best recipe I have found for a good pot of soup on a cold winter day. I make this quite a bit now.