TOMATO BEEF BARLEY SOUP IN THE SLOW COOKER

      I love soup and sandwiches. On a busy day, they are a quick and easy way to get a great meal, WITHOUT GOING OUT TO EAT....

     Today's inspiration comes from my favorite Slow Cooker Cook Book. The Slow Cooker Revolution from America's Test Kitchen.

    We have been watching them on PBS for many years, and Penny has most of their cook books.

     I find that a lot of their recipes are geared for the more intense cook. They get a bit complicated, but this book works for me.

    If you are going to cook on a regular basis, this is one book you should have on your shelf. It is a great resource for us beginners.

      Our soup is a variation of theirs. They used a Blade Steak and cooked it whole then shredded it before serving. I went the other direction, using CHUCK and cutting it up first. 

     I also adjusted some of the ingredient amounts to suit our tastes, and what we had on hand.

     That's what I love about soups. You don't have to follow a recipe. Once you get the basics, you can add what ever the hell you want.

     If you get the book, give their version a try as well.

     Let's get started

     First things first.

     Here is what you need

2 TBL Vegetable Oil

1 Large White Onion Chopped Fine

 (I hate it when a recipe calls for one onion chopped. How BIG is the Onion? Is it a White, Yellow, or Purple Onion??? They called for 3 Onions. Need more info folks..... I used ONE LARGE Onion. That worked fine for us)

¼ Cup Tomato Paste

¾ tsp Dried Thyme

½ Cup Red Wine

1 (28 once can) Crushed Tomatoes

 

I did not have "Crushed" Tomatoes. so I ran these through the blender. (2 - 14 ounce cans)

4 Cups of Chicken or Turkey Broth

( or 2 cups of the above and 2 Cups Beef Broth)

2 Carrots, peeled and chopped medium

1/3 Cup SOY Sauce

1/3 Cup Barley

2 Pounds Chuck Roast (Cut into bite size pieces)

Meat Tenderizer

Salt & Pepper to taste

¼ Cup minced fresh Parsley

Cut up the beef and place into a bowl. Sprinkle with tenderizer. (mix well with your hands or a spoon) Set aside for about 30 minutes

Heat oil in a 12 inch skillet over medium high heat until it shimmers. Add the onions, tomato paste, and Thyme. Cook until onions are softened and slightly browned. (8 to 10 minutes) Stir in the wine, scraping up any browned bits and put it all in the slow cooker.

Stir tomatoes, broth, carrots, soy sauce, and barley into the slow cooker. Season the beef with a little Salt and Pepper. Place into slow cooker.

    Cover and cook until beef is tender and carrots are cooked well. (9-11 hours on Low or 5-7 hours on high) Stir occasionally.

     I did 2 hours on medium, 5 hours on low, then 3 hours on medium

 Now you have time for another beer.

And the dog is waiting for 'playtime'

Give it a try after a few hours and Salt & Pepper to taste

When done, serve with a nice sandwich.

 Nice Roast Beef Sandwich made on the Panini Press 

 I feel like Guy Fieri

 And a Grilled Cheese

LEFTOVERS ? YOU CAN FREEZE THIS !!!

Empty slow cooker into large container. Place a frozen water bottle and cool the mixture to 75-80 degrees. Place in refrigerator to finish cooling. Transfer into freezer containers.

 Almost cool enough for the cold box

Cooking HINT 478

When chopping the Onions and Carrots, put the "cut offs" in an empty juice or paper milk carton. Do the same when you cut off the Celery ends when you make your salad. Place it in the freezer and use them the next time you make broth. You are making broth, right??

Live Long and Prosper