Slow Cooker Beef Barley Soup Best Recipes

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SLOW-COOKER BEEF AND BARLEY SOUP

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Slow-Cooker Beef and Barley Soup image

The barley cooked over a long periods of time, adds a velvety texture as well as a nutty flavor to the soup. Try substituting two Tablespoons minced fresh dill for the parsley.

Provided by Chef mariajane

Categories     Clear Soup

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients:

  • 3 lbs beef chuck roast, boneless, trimmed and cut into 1/2 inch pieces
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 2 onions, chopped medium
  • 2 carrots, peeled and chopped medium
  • 1/2 cup dry red wine
  • 1 (28 ounce) can diced tomatoes
  • 4 cups low sodium beef broth
  • 4 cups low sodium chicken broth
  • 1 tablespoon fresh thyme leaves, minced or 1 teaspoon dried thyme
  • 2/3 cup pearl barley
  • 1/4 cup fresh parsley leaves, minced

Steps:

  • Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
  • Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
  • Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
  • TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.

SLOW COOKER BEEF BARLEY SOUP

Web



SLOW COOKER BEEF BARLEY SOUP image

Hearty, tasty, healthy and comforting, this soup is just what you need during the cold winter months! VIDEO https://www.youtube.com/watch?v=j-Gmtd1rbRk

Provided by CLUBFOODY

Categories     Weeknight

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients:

  • 2 lbs blade steaks, cubed into bite-size pieces (aka chuck steak)
  • 1/2 tablespoon sea salt (to taste)
  • 1/2 tablespoon black pepper (to taste)
  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups white onions, chopped
  • 1 1/2 cups carrots, sliced
  • 1 1/2 cups celery, sliced
  • 2 garlic cloves, pressed
  • 1 (28 ounce) can diced tomatoes (with its liquid)
  • 2 tablespoons tomato paste
  • 2 1/2 cups low sodium chicken broth
  • 2 1/2 cups low sodium beef broth
  • 1/4 cup dry red wine (optional)
  • 3/4 cup pearl barley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 1 bay leaf

Steps:

  • Cube beef and then season generously with salt and black pepper. In a large skillet over medium heat, add oil. When hot but not smoking, add meat and quickly sear for about 4 minutes or until most of red is gone even though meat is not totally cooked; remove from heat and set aside.
  • In a slow cooker, add onion, carrot, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine. Add seared meat including the drippings; stir well. Add bay leaf and cook for 4 ½ hours on "High" or 8 hours on "Low", or until beef is tender and vegetables are cooked.
  • If using stove top instead of slow cooker, simmer for 1 hour on medium heat.

Nutrition Facts : Calories 100.5, Fat 2.4, SaturatedFat 0.4, Sodium 367.3, Carbohydrate 17.9, Fiber 4, Sugar 4.2, Protein 3.5

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