Old-Fashioned Beef and Barley Soup
- Ready In:
- 8hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 1⁄2 - 3 lbs beef chuck, cut into 1/2-inch pieces (can use sirloin)
- salt
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 medium onions, coarsely chopped
- 8 ounces cremini mushrooms, quartered
- 1 1⁄2 teaspoons dried thyme
- 4 medium carrots, coarsely chopped
- 3 stalks celery & leaves, coarsely chopped
- 3 tablespoons tomato paste
- 1 cup red wine (Merlot, Chianti, Barolo, Cabernet)
- 6 cups beef broth
- 1⁄2 cup pearl barley
directions
- Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.
- Heat the oil in a large skillet over high heat.
- Add in the meat a few pieces at a time and brown on all sides.
- Transfer the browned meat to the insert of a 5-7 quart slow cooker.
- Add the garlic, onions, mushrooms, and thyme to the same skillet over med-high heat and saute until the liquid from the mushrooms is evaporated.
- Transfer the contents of the skillet to the slow cooker.
- Add the carrots and celery to the slow cooker and stir to combine.
- Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about 1/4 cup, stirring up any browned bits from the bottom of the pan.
- Transfer the tomato mixture to the slow cooker and add the broth and barley.
- Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender.
- Season with salt and pepper, if needed before serving.
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