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SLOW-COOKER BEEF AND BARLEY SOUP

 

28-ounce can diced tomatoes

2 tablespoons vegetable oil

3 medium yellow onions, minced

1/4 cup tomato paste

1 tablespoon minced fresh thyme, or 1 teaspoon dried

Salt

1/2 cup dry red wine

2 cups low-sodium beef broth

2 cups low-sodium chicken broth

2 carrots, peeled and cut into 1/2-inch pieces

1/3 cup soy sauce

1/4 cup pearl barley

2 pounds blade steak, trimmed and cut into 1/2-inch pieces

Ground black pepper

1/4 cup minced fresh parsley

 

In a food processor, pulse the tomatoes and their juice until smooth, about 15 seconds. Set aside.

 

In a large, non-stick skillet over medium-high, heat the oil until shimmering. Add the onions, tomato paste, thyme and 1/4 teaspoon of salt. Saute until the onions are softened and lightly browned, about 10 to 12 minutes.

 

Stir in the wine, using a spoon to scrape up any browned bits.

 

Transfer the mixture to the slow cooker, then stir in the processed tomatoes, both broths, carrots, soy sauce and barley.


Season the meat with salt and pepper, then nestle it into the other ingredients in the slow cooker. Cover and cook on low for 9 to 11 hours or on high for 5 to 7 hours.

 

When done, uncover and turn off the heat. Use a spoon to skim off as much fat as possible.

 

(Recipe from “The Best Slow & Easy Recipes,” by the editors of Cook’s Illustrated magazine, America’s Test Kitchen, 2008)

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