Caribbean Beef Barley Soup With Vegetables

Recipe by threeovens
READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pressure Cooker: Heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
  • Place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
  • Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
  • Return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
  • Release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
  • Release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
  • Adjust seasoning (salt and pepper) and serve garnished with green onions.
  • Dutch Oven on Stove Top: Heat oil, over medium heat, in a Dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
  • Add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
  • Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
  • Return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
  • Add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
  • Add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
  • Serve garnished with green onions.
  • Slow Cooker: Heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
  • Add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
  • Stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
  • Add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
  • Cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.
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