Old-Fashioned Beef and Barley Soup

In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips

• Ready In: 8 hrs
• 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

1. Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.
2. Heat the oil in a large skillet over high heat.
3. Add in the meat a few pieces at a time and brown on all sides.
4. Transfer the browned meat to the insert of a 5-7 quart slow cooker.
5. 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.
6. Transfer the contents of the skillet to the slow cooker.
7. Add the carrots and celery to the slow cooker and stir to combine.
8. 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.
9. Transfer the tomato mixture to the slow cooker and add the broth and barley.
10. Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender.
11. Season with salt and pepper, if needed before serving.