365 Days of Slow Cooking: March Madness Day 11: Beef and Barley Soup
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Friday, March 11, 2011

March Madness Day 11: Beef and Barley Soup

Makes 3-4 servings

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

Combine oil, onions, tomato paste and thyme in microwave-safe bowl.  Microwave for 1 minute, stir, and then cook for 1 more minute.  Pour into slow cooker.  Stir vinegar, tomatoes, broths, carrot, soy sauce, barley and roast into slow cooker.  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 and serve.

This had a rich, hearty flavor and Greg and I ate the entire thing.  I loved the texture of the chewy barley and the meat was soo tender.  As I'm writing about it I am wishing that I had some leftovers to eat right now.  I would give this 4 stars.  (It tastes better than the picture makes it look)  It is perfect for a cold day. 


  1. I used these seasonings for the base of my signature "Whatever Stew" yesterday, and OH MY!!!! Basically, whatever vegetables plus whatever meat. Yesterday it was mostly potatoes and carrots. Near the end, I added cabbage, frozen spinach, a can of red beans, and alphabet noodles instead of the barley. Whatever Stew has never tasted this wonderful! Thanks!