Benison (Beef + Venison) Barley Soup

When trying to tell my husband that I was using venison meat and beef broth, the words came out benison and the name stuck.  You may use beef stew meat if you do not have venison.

  12 Ounces Venison Stew Meat                                      1.5 Cup frozen mixed vegetables

  1/4 Cup Cake Flour                                                      1 Cup Pearl Barley

  1/2 Tsp salt                                                                 1/2 Cup chopped celery (1 stalk)

  1/2 Tsp pepper                                                            2 dried bay leaves

  1 Tbl vegetable oil                                                        2 Clove garlic, minced

  58 Ounce Low Sodium Beef Broth                                 1 Tsp dried oregano

  14.5 Ounce Diced Tomatoes,  -undrained                       1/2 Tsp dried basil

  1/4 Cup chopped onion (optional)                                   1/4 Tsp ground black pepper

                                 

Cut meat into 1-inch pieces.  Mix flour (may use all purpose), salt and pepper in a 1 quart ziploc bag, add vension and toss to coat.  In a large skillet, cook meat in hot oil over medium-high heat until brown.  Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.  Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.