Slow-Cooker Beef and Barley Soup



3-pound boneless beef chuck roast , trimmed and cut into 1/2-inch pieces 

 salt and black 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 beef broth  

4 cups chicken broth  

1 teaspoon thyme

2/3 cup pearl barley  

1/4 cup minced fresh parsley leaves


 Dry the beef with paper towels, then season with salt and pepper. Brown half of the beef  in 2 teaspoons of the oil , 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 teaspoon 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 to 7 hours on low or 4 to 5 hours on high. Before serving, stir in the parsley and season with salt and pepper to taste.



6-8 servings


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