Beef and Barley Soup (Crock Pot) |
|
 |
Prep Time: 20 Minutes Cook Time: 660 Minutes |
Ready In: 680 Minutes Servings: 8 |
|
This was an easy and delicious weeknight supper which was changed slightly for my family's tastes from a recipe from the local newspaper (which was adapted from Slow & Easy Recipes) Edited recipe per a review stating what to do with the beef. Ingredients:
1 (28 ounce) can tomatoes, diced |
2 tablespoons oil |
2 onions, minced |
1/4 cup tomato paste |
1 teaspoon dried thyme |
salt |
pepper |
1/2 cup red wine |
2 cups beef broth |
2 cups chicken broth |
2 carrots, cut into pieces |
1/2 head cabbage, shredded |
1/3 cup soy sauce |
1/4 cup pearl barley |
2 lbs beef stew meat, cubed |
1/4 cup parsley, minced |
Directions:
1. In a food processor puree tomatoes.
2. In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
3. Stir in wine.
4. Put mixture in crock pot.
5. Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
6. Season with salt and pepper.
7. Cook on low for 9-11 hours.
8. Stir in parsley.
|
|