slow cooker beef barley soup

Now that the kids evening schedules are getting busier (hockey, cross country, more hockey, coding club, flying V's, even more hockey...), I'm giving into more crock pot recipes in hopes that we can still eat dinner together. This beef barley soup from thechunkeychef.com served with garlic bread has been voted a keeper.

SLOW COOKER BEEF BARLEY SOUP RECIPE

INGREDIENTS

• 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
• 1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 medium yellow or sweet onion, peeled and diced
• 2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp better than bouillon beef base (optional but recommended)
• 2 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 sprigs fresh thyme
• 2 bay leaves
• 6 cups beef broth or stock
• 2/3 cup pearl barley

INSTRUCTIONS

1. If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat.  Add beef cubes and brown for 1-2 minutes per side.
2. Add beef and all remaining ingredients to slow cooker and stir to combine.  Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
3. Remove bay leaves and thyme stems and serve. 

creamed spinach

Kory was grilling steak for dinner, so I tried to hunt down a creamed spinach recipe to relive our days of Chicago steakhouse dinners. The best reviewed recipe turned out to be a copy-cat of our favorite steakhouse-- Morton's (cajun ribeye!). I made some modifications to this dinnerthendessert.com recipe to downsize it for our family. Kory, Elle, and I loved it and the boys ate it without complaint, but said it was "just ok."

Morton’s Steakhouse Creamed Spinach (Copycat)

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 2 teaspoons Kosher salt divided
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1/8 cup all-purpose flour
• 1 cups half-and-half (or 1/2 cup cream, 1/2 cup whole milk)
• 12 ounces fresh leaf spinach or one pound frozen
• 1/3 cup mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a medium pot of water to a boil with a teaspoon of salt.
2. Add the spinach and cook just until wilted, about 1 minute.
3. Drain the spinach in a strainer or colander.
4. Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
5. In the same pot, melt the butter with the garlic.
6. Cook on medium low for 3-5 minutes or until the garlic is starting to brown.
7. Add in the remaining kosher salt, black pepper and nutmeg.
8. Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
9. Add the half an half and cook until boiling and starting to thicken.
10. Turn off heat and add in the mozzarella cheese and stir until melted and smooth.
11. Add in the spinach and the Parmesan cheese and stir to combine.