Slow Cooker Beef And Barley Soup

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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.

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Steps

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Dry the beef with paper towels , then season with salt and pepper.

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Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking.

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Brown half of the beef , about 10 minutes , then add to the slow cooker.

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Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.

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Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.

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Add the onions , carrots , and 1 / 4 teaspoons salt.

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Cook until the vegetables are softened , about 5 minutes.

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Stir in the wine , scraping up any browned bits.

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Simmer until the wine has reduced by half , about 1 minute , then pour into the slow cooker.

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Add the tomatoes with their juice , the broths , thyme and barley to the slow cooker.

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Cover and cook , on either low or high , until the beef is tender , 6-7 hours on low or 4-5 hours on high.

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Before serving , stir in parsley and season with salt and pepper to taste.

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To make ahead: the night before pre.

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Ingredients

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chuck roast, salt and pepper, vegetable oil, onions, carrots, dry red wine, diced tomatoes, low sodium beef broth, low sodium chicken broth, fresh thyme leaves, pearl barley, fresh parsley leaves