SLOW COOKER BEEF BARLEY SOUP

SLOW COOKER BEEF BARLEY SOUP image

Provided by CLUBFOODY

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 17

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

Steps:

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.
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.
If using stove top instead of slow cooker, simmer for 1 hour on medium heat.

Nutrition Facts : Calories 100.5, Fat 2.4, SaturatedFat 0.4, Sodium 367.3, Carbohydrate 17.9, Fiber 4, Sugar 4.2, Protein 3.5