Slow-cooker beef and barley soup

January 05, 2009

Slow-cooker beef and barley soup

28-ounce can diced tomatoes
2 tablespoons vegetable oil
3 medium yellow onions, minced
1/4 cup tomato paste
1 tablespoon minced fresh thyme, or 1 teaspoon dried
1/2 cup dry red wine
2 cups low-sodium beef broth
2 cups low-sodium chicken broth
2 carrots, peeled and cut into 1/2-inch pieces
1/3 cup soy sauce
1/4 cup pearl barley
2 pounds blade steak, trimmed and cut into 1/2-inch pieces
Ground black pepper
1/4 cup minced fresh parsley

In a food processor, pulse the tomatoes and their juice until smooth, about 15 seconds. Set aside.

In a large, non-stick skillet over medium-high, heat the oil until shimmering. Add the onions, tomato paste, thyme and 1/4 teaspoon of salt. Saute until the onions are softened and lightly browned, about 10 to 12 minutes.

Stir in the wine, using a spoon to scrape up any browned bits.

Transfer the mixture to the slow cooker, then stir in the processed tomatoes, both broths, carrots, soy sauce and barley.


Season the meat with salt and pepper, then nestle it into the other ingredients in the slow cooker. Cover and cook on low for 9 to 11 hours or on high for 5 to 7 hours.

When done, uncover and turn off the heat. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and use a spoon to skim off as much fat as possible. Stir in the parsley, then adjust seasonings.

6 to 8 servings

- Recipe from "The Best Slow & Easy Recipes," by the editors of Cook's Illustrated magazine, America's Test Kitchen, 2008

The Herald-Mail Articles