Slow Cooker Beef and Barley Soup

phenomenal.

INGREDIENTS:

• 1 tablespoon oil
• 1 1/2 pounds chuck roast, cubed
• salt and pepper
• 3/4 cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled
• 8 ounces baby bella mushrooms, wiped clean and diced
• 1 cup chopped onion, about 1 medium yellow or white onion
• 2 cloves garlic, finely minced or pressed
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 3 cups low-sodium chicken broth
• 3 cups low-sodium beef broth
• 2 teaspoons low-sodium soy sauce
• 2/3 cup pearled barley (not quick-cooking)

DIRECTIONS:

1. In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat. Season the beef with salt and pepper and add to the skillet in a single layer (you may need to do this in batches), cooking for 1-2 minutes, browning on all sides. Repeat with the remaining meat if needed.
2. Scoop the meat into the slow cooker, leaving as much oil/liquid behind in the skillet as possible. Return the skillet to medium heat and add the carrots, mushrooms, onion, and garlic. Cook for 4-5 minutes until the carrots and mushrooms start to soften. Stir in the tomato paste and thyme and cook for 1-2 minutes.
3. Whisk in the chicken broth and simmer for a minute or so. Pour the mixture into the slow cooker. Add the beef broth, soy sauce, and barley. Give the soup a good stir and then cover the slow cooker and cook on low 7-9 hours. Season with salt and pepper to taste, if needed, before serving.

*www.melskitchencafe.com