This is a great dish to make ahead, for a homey comforting stew on a blustery day. I put the roast in the slow cooker with the quart of water and bouillon cubes to cook it, then cut the cooked meat into cubes. I sauteed the veggies and added the rest of the ingredients, including the cubed meat, broth and uncooked barley. I brought it to a boil and then simmered it for 20 minutes or so until the barley was done. I didn't have to add water, but it was thick and stew-like. If you want soup proper, following my method will require more water added when you cook it. Either way, the leftovers will need water added, and maybe some salt by then, but leftover this tasted even better than the first time. I warn you, it looks like canned soup but it tastes a lot better!
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This is a great dish to make ahead, for a homey comforting stew on a blustery day. I put the...