Name: Slow-Cooker Beef & Barley Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 1/2 lb. beef chuck, cut into 2" pieces -; Kosher salt -; Freshly ground black pepper -; Extra-virgin olive oil, for drizzling -; 3 cloves garlic, minced -; 1 onion, diced -; 2 carrots, cut into half moons -; 2 tsp. fresh thyme leaves -; 8 oz. cremini mushrooms, cut into 1/4" slices -; 1/4 c. pearled barley -; 1 qt. low-sodium chicken stock -; 1 tbsp. low-sodium soy sauce -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Beef & Barley Soup

1. 1 1/2 lb. beef chuck, cut into 2" pieces -

2. Kosher salt -

3. Freshly ground black pepper -

4. Extra-virgin olive oil, for drizzling -

5. 3 cloves garlic, minced -

6. 1 onion, diced -

7. 2 carrots, cut into half moons -

8. 2 tsp. fresh thyme leaves -

9. 8 oz. cremini mushrooms, cut into 1/4" slices -

10. 1/4 c. pearled barley -

11. 1 qt. low-sodium chicken stock -

12. 1 tbsp. low-sodium soy sauce -

How to cook deliciously - Slow-Cooker Beef & Barley Soup

1. Stage

In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and pepper.

2. Stage

Preheat a large cast-iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots and thyme and season with salt and pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker.

3. Stage

Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender.

4. Stage

Serve immediately.