Reviewed: Feb. 19, 2012

Cooked on the stove. Totally awesome! The chuck roast yielded an awesome broth. Very seldom do I rate a recipe as 5 star but this was one of those times.

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Reviewer:

Blaine

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Reviewed: Feb. 18, 2012

This was THE best beef veggie soup I have ever had! It doesn't call for a lot spices but we thoroughly enjoyed it. If you are having trouble getting your beef to cook through--bite size pieces, all about the same size, put pan on burner with only oil in it until it shimmers, then add meat all at once, yes it will sizzle. Let stay for about a minute, then stir some. Follow recipe as directed.

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Reviewer:

sueon

Reviewed: Feb. 17, 2012

I did not change a thing! This is the best soup I've ever made! It is a hearty meal in itself and went over big with the family.

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Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Londonderry, New Hampshire, USA

Reviewed: Feb. 15, 2012

If was delicious. I only would do 2 things different next time. Less meat, more barley. I hardly saw the barley, and I enjoy more in a barley soup. But the flavor was great!!!!

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Lancaster, Pennsylvania, USA

Reviewed: Feb. 11, 2012

My general sense is that soup in the crock pot is pretty bullet proof, so I'm not surprised that this turned out well. All the same, the flavors and combination were good. I followed other comments and put everything but the barley in the crock pot in the morning and let it cook all day. It smelled great and tasted better.

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Reviewer:

Esther

Reviewed: Feb. 7, 2012

Great soup or stew. 5 star rating with these changes.Used 4 cups Beef broth instead of cubes . omitted frozen vegetables and added fresh sliced mushrooms , carrots and potatoes and used stewing beef instead of chuck. Would make again.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Feb. 7, 2012

I did this the crockpot way. I cooked the beef in beef broth for 5 hours on high (did not use water/bouillon cubes--just a lot of broth). Let the beef cool and shredded then sat the broth and beef into the frig overnight so I could skim the fat off the broth the next morning. Then I added everything else--cooked another 4 hours (adding the barley the last hour). It was my soup for crockpot Monday at work. I made a double batch---someone unplugged the crockpot because there was not one drop left! It is a fantastic soup.

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Reviewer:

Patti

Reviewed: Feb. 6, 2012

My family loves this soup especially my 2 year old. I use real tomatoes instead of canned that is the only difference otherwise its a really good soup. Thank u for sharing ur recipe!

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Reviewer:

Muffin06

Reviewed: Feb. 6, 2012

Hearty and healthy tasting. This made several meals. We loved it.

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Reviewer:

The Masinos

Cooking Level: Expert

Home Town: Chester Springs, Pennsylvania, USA

Living In: Cape Coral, Florida, USA

Reviewed: Feb. 4, 2012

This was a delicious stew. I cooked the chuck roast in the slow cooker for 8 hours on low, added quick barley and the bay and turned it to high while I prepped the rest of the ingredients (about 30 minutes). I used a 4c. carton of beef stock in lieu of the water and buillion cubes. For the frozen vegetables, I used a combination of corn and green beans. I shredded the beef with two forks into large chunks. I liked the flavor and texture of the meat and vegetables cooked separately and the larger chunks of beef made this hearty, while adding a lusciousness to the stew.

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