Slow-Cooker Beef and Barley Soup
As far as I’m concerned, any day that’s cold out is the perfect day for a big warm bowl of soup.
Whenever boneless beef chuck roasts are on sale, I usually buy a couple of them to freeze as I have several recipes that call for this cut of beef (including a delectable pot roast). Last week, I had just taken a roast out to thaw as I intended to make a different beef soup that hubby and I enjoy when I ran across this recipe for beef and barley soup. I saw that it’s made in a slow cooker and couldn’t be easier. The only thing you have to do is cut the roast into 1-inch pieces; chop an onion, some carrots, and dried porcini mushrooms (no washing required); and throw everything into your slow cooker. You don’t have to sauté anything, so there are no other pans to dirty.
Once the beef is cooked, you can easily shred it with two forks right in the slow cooker. While I’m doing that, if I see any big pieces of fat, I just scoop them out. That’s all there is to it.
Even if you do not like mushrooms, do not skip the dried porcini! It’s just a small quantity—you won’t be able to tell they are in the soup, and they give it a delicious umami.
The soup is thick and hearty and meets my definition of comfort food in a bowl. Every mouthful is like eating a spoonful of beef velvet. Oh, and did I mention that it is fabulously delicious? It’s so good that I just might not be able to wait for boneless beef chuck to go on sale again.
Slow-Cooker Beef and Barley Soup
Ingredients
- 2 lbs. boneless beef chuck, cut into 1-inch pieces, or 2 to 3 pounds bone-in beef short ribs (3 to 4); see Tip
- 1 quart chicken or beef stock (I used beef stock.)
- 3 medium carrots, sliced 1/2-inch-thick
- 1 large yellow onion, chopped
- 1/2 cup pearl barley
- 2 fresh thyme sprigs or 2 dried bay leaves
- 1/2 oz. dried porcini, crushed or chopped into small pieces
- Kosher salt and black pepper
- 1 tsp. apple cider vinegar, white wine vinegar or lemon juice, plus more as needed (I used just 1 tsp. apple cider vinegar.)
Directions
In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover, and cook on high for 1 hour. Then, turn down to low and cook for 3 to 4 hours more until the meat shreds easily when pulled with two forks.
If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot and scoop out any big pieces of fat you might see. If using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker.
Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it’s too mild, add more black pepper. (Note: I used just 1 tsp. of apple cider vinegar, and I did not need to make any other additions.)
Tip
Bone-in short ribs can be pricy but will create a richer broth than chuck. While 2 pounds of short ribs will still create a very savory broth, it will result in less meat in bowls.
Source: A New York Times recipe