SLOW COOKER BEEF BARLEY SOUP RECIPE RECIPES
BEST SLOW-COOKER BEEF & BARLEY SOUP RECIPE-HOW TO MAKE ...
Steps:
- In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and pepper. Preheat a large cast-iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots and thyme and season with salt and pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker. Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender. Serve immediately.
SLOW-COOKER BEEF AND BARLEY RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Cook Time 8 hours 0 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 647, FatContent 29 grams, SaturatedFatContent 11 grams, CholesterolContent 96 milligrams, SodiumContent 897 milligrams, CarbohydrateContent 57 grams, FiberContent 12 grams, ProteinContent 40 grams
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