Slow Cooker Beef and Barley Soup
2 tablespoons vegetable oil
3 onions, minced
1/4 cup tomato paste
1 tablespoon minced fresh thyme, or 3/4 teaspoon dried
1/2 cup dry red wine
1 28 ounce can crushed tomatoes
2 cups beef broth
2 cups low sodium chicken broth
2 carrots, peeled and chopped medium
1/3 cup soy sauce
1/4 cup pearl barley
2 pounds beef blade steak
Salt and pepper
1/4 cup minced fresh parsley
1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, tomato paste, and thyme. Cook until onions are softened and lightly browned, about 8-10 minutes. Stir in wine, scraping up any browned bits. Transfer to slow cooker.
2. Stir tomatoes, beef broth, chicken broth, carrots, soy sauce, and barley into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.
3. Transfer beef to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat using a large spoon.
4. Stir in shredded beef and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper, and serve.
2 comments:
Got to try this. We are having a spell of the kind of weather that makes a soup like this a good idea.
We had it last night and it is really good. Next time I make it, I am going to use only 1 1/2 pounds of meat and I am going to increase the barley to 1/3 cup. Also, I used all beef broth instead of half beef and half chicken.
We are back to freezing cold and rain, so this was a good, hearty, warming soup. I toasted some sourdough bread to have with it.
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