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Slow Cooker Beef and Barley Soup

by on September 29, 2012 in Main Courses, Slow Cooker September 29, 2012 Main CoursesSlow Cooker
See post on Tara Noland @ Noshing With The Nolands’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A great meal for the Fall!!

Ingredients

  • 1-½ pound Eye Of Round, 1/2" Small Cubes, Visible Fat Removed
  • 1 whole Onion, Diced
  • 4 whole Carrots, Diced
  • 2 stalks Celery, Diced
  • 4 cloves Garlic, Minced
  • 2 containers Low Sodium Beef Broth, 900 Ml. Each
  • 2 Tablespoons Tomato Paste
  • 28 ounces, fluid Can Diced Tomatoes
  • 10 ounces, fluid Can Onion Soup
  • 2 Tablespoons Soy Sauce
  • 1 whole Bay Leaf
  • 4 sprigs Thyme
  • ¾ cups Pot Barley
  • 1 cup Red Wine
  • Salt And Pepper, to taste

Preparation

Place beef, onion, carrots, celery and garlic in the slow cooker. Whisk tomato paste with some of the beef broth and add it into the slow cooker along with the rest of the ingredients. Cover and cook on low heat for 6-8 hours. Discard the thyme sprigs and bay leaf. Adjust seasoning and serve with a crusty French loaf.

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Profile photo of ranchers daughter

ranchers daughter on 10.10.2018

Delicious and will make again. ******However, recipe says two containers of beef broth (900 mi) approximately 32 oz. I only used one and it was good. There was no room for another box of beef broth. Author needs to fix recipe. Thank you for sharing

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