Braised Brisket Barley Soup ((QVC) Slow Cooker

By zircon50

Ingredients

• Beef:
• 3 lbs fresh beef brisket, trimmed of fat
• Salt and pepper
• 1/4 cup flour
• 1/4 cup olive oil
• Onion Mixture:
• 2 Spanish onions, thinly sliced
• 1 Tbsp garlic, minced
• 1-1/2 Tbsp tomato paste
• 1/2 cup red wine
• 1/3 cup Worcestershire sauce
• Soup Base:
• 2 leeks, split lengthwise and sliced
• 1 cup carrots, medium dice
• 1 cup parsnips, diced
• 1 cup celery root, diced
• 1 cup pearl barley
• 2 Tbsp fresh thyme
• 1 bay leaf
• 1 Tbsp salt
• 1 tsp black pepper
• 10 cups beef stock
• 1/4 cup brown gravy (optional)
• For serving:
• Loaf of crusty bread

Preparation

Step 1

To prepare the beef, trim off as much fat as possible and cut into 1" cubes. Season with salt and pepper, then dust with flour.

In a skillet, 12" or larger, heat to medium and add the oil. Sear the beef in batches to just brown the outside being careful not to cook through. Remove and reserve.

To prepare the onion mixture, use the same skillet and sauté the onions to a nice golden brown. Add the garlic and tomato paste. Cook until the paste begins to darken. Deglaze with red wine and Worcestershire sauce.

To prepare the soup base and finish the dish, place the beef, onion mixture, and all remaining ingredients in a slow cooker. Cook on low for approximately 2 hours. Check the beef for tenderness and adjust with any additional salt or pepper if needed. Ladle into bowls and serve with crusty bread.