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Beef and Barley Soup (Slow Cooker)

This recipe is ever so adapted from America’s Test Kitchen Slow Cooker Revolution. Don’t own a slow cooker? No worries. Just let it simmer low and slow for a couple of hours, and you’ll have a hearty beef and tomato broth with tender cuts of meat and barley. For step-by-step photos on how to make this, please visit my blog.


2 Tablespoons vegetable (or olive) oil
3 onions, minced
¼ cup tomato paste
1 Tablespoon minced fresh thyme (or ¾ tsp. dried)
½ cup dry red wine
1 (28-oz) can crushed tomatoes*
2 cups beef broth
2 cups low-sodium chicken broth
2 carrots, peeled and chopped medium
cup soy sauce
¼ cup pearl barley**
2 pounds beef blade steak (I used chuck-eye roast, which is my preference)
salt and pepper
¼ cup minced fresh parsley
if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce
I doubled the barley, and am glad that I did

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