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food: beef barley soup

if there is one thing i know, its that my life is made easier by my ownership of the slow cooker and food processor.

but to be honest, i really don’t use either to their maximum capacity.  i often find myself with a big pot simmering away on the stove or meat braising in the oven, when a slow cooker could definitely be doing that work for me.
and the same goes for my food processor.  sometimes i’m elbow deep in chopped vegetables working away for 40 minutes when it dawns on my that i could have just chucked these in the food processor and i could have been done in seconds.
so i’m working on it.

to me, the slow cooker is a magical device that slaves away when i’m at work.  i throw my raw goods in before i leave, and when i’m home i reap the benefits.  nothing could be easier.
but there’s no reason that i can’t be using it on weekends while i’m nesting on my couch watching movies.  and if i have to pop out to run an errand, its a-okay to leave it to do its thing.

so, on sunday i put it to use.  my biggest temptation is to constantly be lifting the lid & stirring & tasting.  but where the slow cooker is involved, thats bad news.  so i had to really restrain myself from fussing over it.

i used the food processor to chop: 1 onion, 3 giant carrots, some green cabbage and 4 stalks of celery into a pretty uniform dice.  then i threw that in the slow cooker with a frozen ziplock bag with some bone broth i’d made a few weeks ago and let that make friends for a couple hours while my stew beef was defrosting.

i tossed the beef in salt & pepper and browned it in ghee before adding it to the cooker.  topped it up with a bit of water, dried thyme and a teaspoon of beef better than boulion.  and because my husband loves barley, i added a half cup of pearl barley.  oh, and a can of tomato paste.

that hung out in the slow cooker and got delicious for about 5 hours.  we added a bit of chopped fresh thyme and flat leaf parsley and chowed down.

as a side dish, i whipped up some savory scones.  they kinda went down like this:

– 3 cups of flour- 1 tablespoon sugar
– 2 tablespoons of baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon each of: dried thyme, garlic salt & dried jalapeno
– 1/2 teaspoon salt
– 1 stick of cold butter
– 1 cup plain greek yogurt
– 2 green onions finely diced
– 1 cup shredded cheese (i used cheddar & aged gouda)

preheat the oven to 400
mix dry ingredients in a large bowl
cut in butter with pastry blender
stir in cheese, onion & greek yogurt.  use a little water to thin if dough isn’t coming together – i probably had to add about 1/4 cup of water total
let chill 20 minutes. divide dough in half & roll out into a square.  cut into quarters and then cut each square diagonally to make a triangle.
brush with milk or melted butter (i used ghee) and bake for 15-20 minutes on parchment paper until golden brown.

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