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Post by susanny on Oct 3, 2009 15:48:39 GMT -5
Mmmm, it's SO good!
Beef & Barley Soup
1 can (28 ounces) diced tomatoes
2 tb. veg. oil
3 med. yellow onions, diced
1/4 cp tomato paste
1 tb minced fresh thyme, or 1 tp dried
salt
1/2 cp dry red wine
2 cp low sodium beef broth
1 cp low sodium chicken broth
2 carrots cut into 1/2 inch pieces
1/3 cp soy sauce (I used 1/4 cp as I thought too salty the first time)
1/4 cp pearl barley
2 lbs blade steak, or chuck steak, or stew meat, trimmed and cut into half inch pieces
Ground black pepper
1/4 cp fresh parsley
In a food processor, pulse the tomatoes and their juice until smooth, about 15 seconds. Set aside.
In large non-stick skillet over medium high, heat the oil until shimmering. Add the onions, tomato past, thyme and 1/4 tp salt. Saute until the onions are softened and lightly browned, about 10-12 minutes. Stir in 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 and then add to the other ingredients in the slow cooker. Cook on low for 9 to 11 hrs. or high for 5-7 hrs.
When done, turn off cooker and let the liquids settle for about 5 minutes. Carefully tilt the cooker and skim off any fat on top. Then stir in parsley and adjust any seasonings, if you want.
Makes 6 to 8 servings.
Personally, I think the soy sauce adds all the salt that is needed and didn't use any to season the meat or the soup.
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Post by Deleted on Oct 5, 2009 7:01:14 GMT -5
My husband loves Barly, going to make this when the weather gets cooler.
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Post by aero63 on Oct 5, 2009 10:53:15 GMT -5
I love barley soup. May I leave out the wine? Also, how much carrots and I assumed they are diced not sliced? Does it freeze okay? I will be the only one eating it,  |
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Post by susanny on Oct 5, 2009 23:08:48 GMT -5
aero, The recipe calls for 2 carrots, but doesn't say how big. I bought those baby carrots that are already peeled and used about half the bag. That way they are already the right width and i just sliced them at 1/2 in. increments. Don't worry about the wine. Sure it adds to the flavor but I forgot one time and the soup was still good. Freezes great.
I'm the only one eating it, too. I filled 3 containers with 2 meals in each to freeze and left another container with 2 meals out for this week. Tomorrow I am making a veg. beef soup that my husband likes, too.
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Post by Blossom/Jackie W. on Oct 6, 2009 8:02:45 GMT -5
Sounds VG Sue for the Brr cold chilly days. As for the Soya Sauce I used reduced Sodium. Actually I like it better, it's salty but not AS salty. Even then I think you're right about not needing the extra salt for seasoning.
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Post by aero63 on Oct 6, 2009 9:00:56 GMT -5
thx. for the added infor. I am printing it.
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Post by MissNaiad on Oct 6, 2009 15:15:27 GMT -5
yummmm I think I need to get a slow cooker
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Post by aero63 on Oct 31, 2009 13:46:35 GMT -5
Made this yesterday. It was great. For leftovers, I am going to add some other veggies and have a veggie stew.
Thanks for this recipe
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