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Soups, Beef and Barley Recipe

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This recipe for Soups, Beef and Barley, by , is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katherine Alexander


1 (28 oz) can diced tomatoes
2 Tbsp vegetable oil
2 medium onions, minced
cup tomato paste
1 Tbsp minded fresh thyme leave, or 1 tsp dried
salt and pepper
cup dry red wine
2 cups beef broth
2 cups chicken broth
2 carrots, peeled and cut into inch pieces
⅓ cup soy sauce
cup pearl barley
2 lbs blade steak, trimmed and cut into inch pieces
cup minced fresh parsley

Process the tomatoes with their juice in a food processor until smooth, about 15 seconds, set aside. Heat oil in a 12 inch non stick skillet over medium high until shimmering. Add the onions, tomato paste, thyme, and tsp salt and cook, stirring often, until the vegetables are softened and lightly browned, 10-12 minutes. Stir in the wine, scraping up any browned bits. Transfer the mixture to the slow cooker and stir in the processed tomatoes, broths, carrots, soy sauce and barley until evenly combined. Season the meat with salt and pepper and nestle it in the slow cooker. Cover and cook, either on low or high, until the meat is tender, about 9 hours on low or 6 hours on high. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface with a large spoon. Stir in the parsley, season with salt and pepper to taste.




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