Beef Barley Soup

Name: Beef Barley Soup
Yield: Serves 6 to 8
Ingredients: 3 pounds, boneless beef chuck stew meat, trimmed and cut into 1-inch pieces; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , onions, chopped; 2 , carrots, peeled and chopped; 6 , garlic cloves, minced; 1 tablespoon, minced fresh thyme leaves or 1 teaspoon dried thyme; 3 tablespoons, tomato paste; 1/2 cup, red wine; 8 cups, low-sodium beef broth; 1 , (28-ounce) can diced tomatoes; 1 cup, pearl barley; 2 , beef marrow bones (see note); 1 tablespoon, cider vinegar

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Appears in Cook's Country October/November 2007

SERVES6 to 8

TIME7 to 9 hours on low, or 4 to 5 hours on high

WHY THIS RECIPE WORKS

Most beef barley soups recipes that use the slow cooker are thin, bland, and vegetal. We set out to create a recipe in which the star ingredients—beef and barley—shone through. To build flavor from the onset, we browned the beef and vegetab...

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