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Slow Cooker Beef and Barley Soup Recipe

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This recipe for Slow Cooker Beef and Barley Soup, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julia Little


2 Tbsp vegetable oil
3 medium onions
2 carrots, peeled and chopped medium
1/4 cup tomato paste
1/2 cup dry red wine
2 pounds blade steak trimmed and cut into 1/2 inch pieces
1 28 oz can diced tomatoes, pureed in food processor
4 cups beef broth
1/2 cup soy sauce
1/4 cup pearl barley
1 Tbsp minced fresh thyme leaves or 1 tsp dried
1/4 cup minced, fresh parsley

Heat oil in 12 inch skillet over medium heat until shimmering but not smoking. Add onions,carrots, tomato paste, and 1/4 tsp salt, cook until vegetables are softened and lightly browned 10 -15 minutes. Stir in wine, scraping any browned bits
Transfer vegetable mixture into slow cooker insert and stir in meat, pureed tomatoes ,broth, soy sauce, barley and thyme until evenly combined. Cover and cook on low until meat is tender 9 - 11 hours. or on high 5 -7 hour
Gently lift slow cooker insert and remove as much fat as possible from surface of soup using large flat spoon. Stir in parsley, season with salt to taste and serve

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