Yield: 6-8 servings/ Prep: 20 min/ Cook: 4-8 hours (unattended)
1 Tbsp vegetable oil
1½ pounds ground beef
2 Tbsp tomato paste
1 medium onion, diced
2 large carrots, diced
3 stalks celery, diced
2 Tbsp Bourbon Barrel Aged Worcestershire
1 Tbsp Bourbon Barrel Aged Sorghum
2 tsp Bourbon Smoked Salt
2 tsp dried oregano
1 tsp Bourbon Smoked Pepper
1 bay leaf
1 (28 ounce) can diced tomatoes
1/3 cup barley
5 cups beef stock
grated parmesan, for serving (optional)
Method
1 Heat oil in a large skillet over high heat. Add the ground beef and brown until no longer pink. Add the tomato paste and cook for another 2 minutes. Pour the meat mixture into the crock pot, along with the remaining ingredients and stir to combine.
2 Set the crock pot on high for 4-6 hours or low for 6-8 hours. Serve with parmesan on the side for garnishing.
Recipes
Beef and Barley Soup in a Crock Pot
