SLOW COOKER BEEF & BARLEY SOUP
Freezes Well.
SERVES 6-8
ADVACE PREP TIME: 1 HOUR
SLOW COOKER TIME: 6-7 HOURS ON LOW OR 4-5 HOURS ON HIGH
1 (3-lb) boneless beef chuck roast, (or stew meat) trimmed and cut into ½- inch pieces
Salt & Pepper
2 tlbs. Vegetable oil
2 onions, chopped medium
2 carrots, peeled & chopped medium
½ cup dry red wine
1 (28 oz.) can diced tomatoes
4 cups low-sodium beef broth
4 cups low-sodium chicken broth
1 tlbs. Minced fresh thyme or tsp. dried
2/3 cup pearl barley
¼ cup minced fresh parsley
1. Dry the beef with paper towels, then season with salt & pepper. Heat 2 tsp. of the oil in a 12- inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more tsp. oil & the remaining beef.
2. Add the remaining 2 tsp. oil to the empty skillet & heat over medium heat until shimmering. Add the onions, carrots, & ¼ tsp. salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
3. Add the tomatoes with their juice, the broths, thyme, and barley to the slow cooker. Cover & cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in the parsley & season with salt and pepper to taste.
TO MAKE AHEAD
The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate the, but be sure to store the browned meat in 1 container & the vegetables & wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme, and barley to the slow cooker. Proceed with step 3. The cooking time will run to the high end of the range given in the recipe.
From The America's Test Kitchen Family Cookbook
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