Usuba
Beef Barley Soup in a Slow Cooker
Rich beef soup with pearl barley, tomatoes and fragrant thyme. The meat becomes soft and tender after long stewing, and the pearl barley absorbs all the flavors of the broth. The dish is prepared in a slow cooker, making the process simple and convenient.
- Total
- 360 min
- Standard serving
- 605.2 g
Ingredients
Total 13- Beef
162.5 g≈ 3 slice - Vegetable oil
3.75 ml≈ 3/4 tsp - Onion
37.5 g≈ 1/4 pcs - Carrot
25 g≈ 1/4 pcs - Red dry wineкрасный
15 ml≈ 1 tbsp - Chopped tomatoesконсервированный
93.75 g≈ 3 slice - Beef broth
125 ml≈ 1/2 cup - Chicken broth
125 ml≈ 1/2 cup - Thyme
0.5 g≈ 1/3 sprig - Pearl barley
15 g≈ 1.5 tbsp - Parsley
0.63 g≈ 1/3 stalk - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Cut the beef into 1.5 cm cubes. Pat the meat dry with paper towels, season with salt and pepper.
Heat 2 teaspoons of oil in a skillet over medium-high heat. Fry half of the beef for 10 minutes until browned, then transfer to a slow cooker.
Repeat the same with the second half of the meat, using another 2 teaspoons of oil.
- 2
Step 2
Pour 2 teaspoons of oil into the same skillet and heat over medium heat.
Chop the onion and carrot into medium pieces. Add them to the pan with a pinch of salt. Cook for 5 minutes until the vegetables are soft.
Stirring, pour in the wine. Simmer for about a minute until it evaporates by half. Transfer the contents of the pan to the slow cooker.
- 3
Step 3
Add canned tomatoes with juice, beef and chicken broth, chopped fresh thyme, and pearl barley to the slow cooker.
Cover with a lid, set to 'high' braising mode and cook for 5 hours.
Before serving, sprinkle the soup with chopped parsley, season with salt and ground black pepper to taste.
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