Saturday, April 25, 2015

Slow Cooker Beef and Barley Soup

Very simple, hearty, yummy soup. Scott loved it.
Slow Cooker Beef and Barley Soup
Photo Credit to Mel's Kitchen Cafe
Slow Cooker Beef and Barley Soup
1 tablespoon oil
1 1/2 pounds sirloin tips, flap meat or chuck roast, cubed
Salt and pepper
3/4 cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled
8 ounces baby bella mushrooms, wiped clean and diced
1 cup chopped onion, about 1 medium yellow or white onion
2 cloves garlic, finely minced or pressed
1 tablespoon tomato paste
1 teaspoon dried thyme
3 cups low-sodium chicken broth
3 cups low-sodium beef broth
2 teaspoons low-sodium soy sauce
2/3 cup pearled barley (not quick-cooking) {I added quick cooking barley at the very end}

In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat. Season the beef with salt and pepper and add to the skillet in a single layer (you may need to do this in batches), cooking for 1-2 minutes, browning on all sides. Repeat with the remaining meat if needed.
Scoop the meat into the slow cooker, leaving as much oil/liquid behind in the skillet as possible. Return the skillet to medium heat and add the carrots, mushrooms, onion and garlic. Cook for 4-5 minutes until the carrots and mushrooms start to soften. Stir in the tomato paste and thyme and cook for 1-2 minutes.
Whisk in the chicken broth and simmer for a minute or so. Pour the mixture into the slow cooker. Add the beef broth, soy sauce and barley. Give the soup a good stir and then cover the slow cooker and cook on low 7-9 hours. Season with salt and pepper to taste, if needed, before serving.

Recipe Source: Mel's Kitchen Cafe


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