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Recipe from: melskitchencafe Image credit: Mel |
Slow
Cooker Beef and Barley Soup
“So yeah,
this may not be the most trendy recipe on the internet but I can promise you,
it isn’t because of flavor and taste. It’s just because those viral recipes
have sprinkles on top and this doesn’t.” Mel
Ingredients:
1 tablespoon
oil
1 1/2 pounds
sirloin tips, flap meat or chuck roast, cubed
Salt and
pepper
3/4 cup
1/4-inch sliced carrots, about 3-4 medium carrots peeled
8 ounces baby
bella mushrooms, wiped clean and diced
1 cup chopped
onion, about 1 medium yellow or white onion
2 cloves
garlic, finely minced or pressed
1 tablespoon
tomato paste
1 teaspoon
dried thyme
3 cups
low-sodium chicken broth
3 cups
low-sodium beef broth
2 teaspoons
low-sodium soy sauce
2/3 cup
pearled barley (not quick-cooking)
Directions:
In a 12-inch
nonstick skillet, heat the oil until rippling and hot over medium heat.
Season the
beef with salt and pepper and add to the skillet in a single layer (you may
need to
do this in batches), cooking for 1-2 minutes, browning on all sides.
Repeat...
Recipe
Source: inspired by a soup recipe in America’s
Test Kitchen Quick Family Cookbook (I basically changed up the ingredients
and converted it to a slow cooker recipe)
Read
more and enjoy this amazing recipe and many more when visiting melskitchencafe
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