Cubed Beef (or Venison) Barley Soup

Why not use up the venison in your freezer so you’re ready for the fall hunt!!!

Ingredients

• 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
• Or you could use venison!!!
• 1 tablespoon canola oil
• 1 carton (32 ounces) beef broth
• 1 bottle (12 ounces) beer or nonalcoholic beer
• 1 small onion, chopped
• 1/2 cup medium pearl barley
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 bay leaf
• 2 cups frozen mixed vegetables, thawed

Directions

1. In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker.
2. Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low, 8-10 hours.
3. Stir in vegetables; cover and cook until meat is tender and vegetables are heated through, 30 minutes longer. Discard bay leaf.