Old-Fashioned Beef and Barley Soup

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READY IN: 8hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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