Beef and Barley Soup (Slow Cooker) Recipe - (4.5/5)

Name: Beef and Barley Soup (Slow Cooker) Recipe - (4.5/5)
Ingredients: 2 Tablespoons vegetable (or olive) oil; 3 onions, minced; 1/4 cup tomato paste; 1 Tablespoon minced fresh thyme (or 3/4 tsp. dried); 1/2 cup dry red wine; 1 (28-oz) can crushed tomatoes*; 2 cups beef broth; 2 cups low-sodium chicken broth; 2 carrots, peeled and chopped medium; 1/3 cup soy sauce; 1/4 cup pearl barley**; 2 pounds beef blade steak (I used chuck-eye roast, which is my preference); salt and pepper; 1/4 cup minced fresh parsley; if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce; I doubled the barley, and am glad that I did

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This recipe is ever so adapted from America’s Test Kitchen Slow Cooker Revolution. Don’t own a slow cooker? No worries. Just let it simmer low and slow for a couple...

Keywords

Beef and Barley Soup (Slow Cooker)
recipe
beef main dish
beef
Courses
Meat & Poultry
main dish
Main Ingredients
Stew
and Chili
slow cooker
barley soup

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Ingredients

2 Tablespoons vegetable (or olive) oil
3 onions, minced
1/4 cup tomato paste
1 Tablespoon minced fresh thyme (or 3/4 tsp. dried)
1/2 cup dry red wine
1 (28-oz) can crushed tomatoes*
2 cups beef broth
2 cups low-sodium chicken broth
2 carrots, peeled and chopped medium
1/3 cup soy sauce
1/4 cup pearl barley**
2 pounds beef blade steak (I used chuck-eye roast, which is my preference)
salt and pepper
1/4 cup minced fresh parsley
if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce
I doubled the barley, and am glad that I did