Beef Barley Vegetable Soup

1. Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.

   

2. Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

   

3. Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.

   

4. Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.

   

5. Season with salt and pepper before serving.

   

Editor's Note:

To make this recipe on the stovetop: Cut beef into bite-sized pieces. Heat 1 tablespoon vegetable oil in a stockpot over medium-high heat. Add beef cubes and cook, stirring frequently, until browned on all sides. Remove meat and set aside. Reduce heat to medium, add remaining tablespoon of vegetable oil, and stir in carrots, celery, and onion. Cook until onion is translucent and vegetables are tender, about 5 minutes. Add water, tomatoes, barley, sugar, bouillon, bay leaf, and 1/4 teaspoon pepper; bring to a simmer. Stir in beef cubes. Simmer, covered, until beef is tender and barley is cooked, about 2 hours. Add frozen vegetables in the last 30 minutes of cooking time. Season with salt and pepper.