Sunday, March 9, 2014

Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup
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


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)


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.


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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