Directions: |
Directions::1)Salt and pepper the roast and brown it in 2 Tbsp oil in a large skillet (electric fry pan works well). Let the roast cool and cut it up into bite size pieces and put in the slow cooker( 5 or 6 Qt.).
2)Add remaining oil and cook the onions and carrots until softened;about 5 minutes. Add the garlic, thyme and tomato paste and cook until fragrant;about 2 minutes. Stir in the wine and clarify the pan scraping up the browned bits. Transfer vegetables to the slow cooker.
3)Add broth, tomatoes , barley , green chilies and bones to the slow cooker. Cover and cook 7 to 9 hours on low until meat is
tender ( 4 to 5 hours on high). Skim fat from surface, remove bones and stir in the vinegar.
Serve hot in bowls.
Note: A)You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef pieces and the vegetable mixture in separate containers. In the morning, transfer the beef and vegetable mixture to the slow cooker and proceed to step 3. Cooking time will be on the high end of the range given.
B)You can find the beef marrow bones in the frozen meat area of the super market. They are about 2 inches in diameter and about 1 inch thick. They come about 6 in a package. You can freeze those you don't use. There is no meat on the bones, only marrow in the center.
C)If you defat the beef roast you won't have fat to skim after cooking. You can cut the roast into bite size pieces prior to browning and brown the pieces instead of the whole roast. Be sure to add the meat cooking juices to the slow pot. I found this method to be easier to remove the fat before cooking.
D) Since the barley will absorb liquid as it sits, leftovers should be thinned with water when reheated. |
This recipe for Beef Barley Soup for Slow Cooker is from