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Beef Barley Soup
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5 pounds | chuck roast, timed and cut into ½ inch cubes |
salt | |
black pepper | |
2 tablespoons | vegetable oil |
2 medium | onions, minced |
2 medium | carrots, peeled and chopped fine |
½ cup | dry red wine |
2 cans | diced tomatoes, 14.5 ounce |
1 teaspoon | dried thyme |
4 cups | low-sodium beef broth |
4 cups | low-sodium chicken broth |
2/3 cup | pearl barley |
¼ cup | minced fresh parsley leaves |
Dry the beef thoroughly with paper towel, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12 inch skillet over medium-high heat until just smoking. Add half of the meat to the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Stir the meat and continue to cook, stirring occarionally, until compleletely browned 4 to 6 minutes longer. Transfer it to slow cooker. Return the skillet to medium-high heat ad heat 2 more teaspoons oil until just smoking. Brown the remaining beef and transfer it ot the slow sooker.
Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions, carrots, and ¼ teaspoon salt; cook stirring occasionally, until softened, 3 to 5 minutes. Stir in the wine, scraping the browned bits off the skillet bottom, and cook until almost dry, about 1 minute. Add the tomatoes and the thyme; bring to a boil. Pour into the slow cooker.
Stir the beef and chicken broths and the barley into the slow cooker. Cover and cook, on either low or high, until the beef is tender, 7 to 8 hours on low or 5 to 6 hours on high. Before serving, stir in the parsley and season with salt and pepper to taste.
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