Slow Cooker Beef Barley Soup
Adapted from The America’s Test Kitchen Family Cookbook.
Servings 12
Calories 293kcal
Equipment
- large skillet
- 6-quart slow cooker
Ingredients
- 3 pounds boneless beef chuck roast trimmed and cut into ½-inch pieces
- salt
- fresh ground black pepper
- vegetable oil
- 2 medium onions chopped
- 2 carrots peeled and chopped
- ½ cup dry red wine
- 28 ounces canned diced tomatoes with the juice
- 4 cups low-sodium beef broth or homemade stock
- 4 cups low-sodium chicken broth or homemade stock
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- ⅔ cup pearl barley use rice if making gluten free
- ¼ cup minced fresh parsley (hold until the end)
Instructions
- Dry the beef pieces with some paper towels, and then season with salt and pepper.
- Heat 2 teaspoons of oil in the large skillet over medium-high heat. Brown half of the beef, then add to the slow cooker. Repeat with the remaining beef.
- Add 2 teaspoons of oil to the large skillet and saute the onions and carrots with ¼ teaspoon of salt. Cook until the vegetables are soft, about 5 minutes. Stir in the wine, scraping up the brown bits (fond). Simmer until the wine is reduced by half, about 1 minute. Pour it all into the slow cooker.
- Add the tomatoes and juice, beef and chicken broth, thyme, and pearl barley and cover. Cook until the beef is tender, about 6 to 7 hours on low or 4 to 5 hours on high.
- Add the fresh parsley and serve.
Nutrition
Calories: 293kcal | Carbohydrates: 15g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 366mg | Potassium: 829mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1924IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 4mg