Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Something wonderful happens over the long simmer in the slow cooker: The barley cooks to tender-chewy perfection, the beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Go with hulled, whole-grain barley here, and skip quick-cooking pearl barley; the latter isn't whole grain, and it will cook to mush over the long simmering time. If you can't find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead. This soup is great for freezing, as it thaws and reheats beautifully.

This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

total:
8 hrs 25 mins
active:
25 mins
Yield:
Serves 8 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top.

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  • Heat 1 tablespoon oil in a large skillet over medium-high. Add half of beef; cook until well browned, about 6 minutes, turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.

Nutrition Facts

308 calories; fat 9.2g; saturated fat 2.7g; mono fat 5.2g; poly fat 1g; protein 30g; carbohydrates 28g; fiber 6g; cholesterol 73mg; iron 4mg; sodium 569mg; calcium 59mg; sugars 5g.
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