SLOW COOKER BEEF BARLEY SOUP

Submitted by clubfoody

"Hearty, tasty, healthy and comforting, this soup is just what you need during the cold winter months! VIDEO https://www.youtube.com/watch?v=j-Gmtd1rbRk"

 

• Ready In: 4hrs 10mins
• Ingredients: 17
• Serves: 12

ingredients

• 2 lbs blade steaks, cubed into bite-size pieces (aka chuck steak)
• 1⁄2 tablespoon sea salt (to taste)
• 1⁄2 tablespoon black pepper (to taste)
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 cups white onions, chopped
• 1 1⁄2 cups carrots, sliced
• 1 1⁄2 cups celery, sliced
• 2 garlic cloves, pressed
• 1 (28 ounce) can diced tomatoes (with its liquid)
• 2 tablespoons tomato paste
• 2 1⁄2 cups low sodium chicken broth
• 2 1⁄2 cups low sodium beef broth
• 1⁄4 cup dry red wine (optional)
• 3⁄4 cup pearl barley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 bay leaf

directions

1. Cube beef and then season generously with salt and black pepper. In a large skillet over medium heat, add oil. When hot but not smoking, add meat and quickly sear for about 4 minutes or until most of red is gone even though meat is not totally cooked; remove from heat and set aside.
2. In a slow cooker, add onion, carrot, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine. Add seared meat including the drippings; stir well. Add bay leaf and cook for 4 ½ hours on “High” or 8 hours on “Low”, or until beef is tender and vegetables are cooked.
3. If using stove top instead of slow cooker, simmer for 1 hour on medium heat.