Beef Barley Soup
Most beef barley soups from the slow cooker are thin, bland, and vegetal. We set out to create a soup in which the star ingredients-beef and barley-shine through.
Keywords
- Main Courses
- Beef
- Grains
- Slow Cooker
- Soups
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Skillet
- Slow cooker
- Paper towel
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Spoon
- Mixing bowl
- Serving bowl
- Plastic wrap
- Refrigerator
- Stove
- Airtight container
- Spider strainer
Ingredients
- 3 pounds boneless beef chuck stew meat, trimmed and cut into 1-inch pieces
- Salt
- pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 6 garlic cloves, minced
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 8 cups low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 1 cup pearl barley
- 2 beef marrow bones (see note)
- 1 tablespoon cider vinegar
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