What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Sunday, March 9, 2014

Beef and Barley Soup

Beef and Barley Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 tbsp canola oil
1 onion, minced
2 tbsp tomato paste
1/2 tsp dried thyme
2 tbsp red wine vinegar
1 (14-oz) can diced tomatoes, undrained
1 cup beef broth
1 cup chicken broth
1 carrot, peeled and diced
3 tbsp soy sauce
1/2 cup pearl barley
1-lb boneless beef chuck roast, cut into 1-inch cubes
1 tbsp dried parsley
Salt and pepper to taste

In a microwave-safe bowl, combine oil, onion, tomato paste, and thyme; cook for 1 minute, stir, and then cook for 1 more minute.  Pour into slow cooker.

Stir in vinegar, tomatoes, broths, carrot, soy sauce, barley, and roast.  Cover and cook on low for 6-8 hours, until beef is tender and barley is cooked.

Stir in parsley, salt, and pepper to taste; serve.

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