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  Beef Barley Soup
   JAY
   Test Kitchen
   1/6/2009
Ingredients:
1. 28-ounce can diced tomatoes
2. 2 tablespoons vegetable oil
3. 3 medium yellow onions, minced
4. 1/4 cup tomato paste
5. 1 tablespoon minced fresh thyme, or 1 teaspoon dried Salt
6. 1/2 cup dry red wine
7. 2 cups low-sodium beef broth
8. 2 cups low-sodium chicken broth
9. 2 carrots, peeled and cut into 1/2-inch pieces
10. 1/3 cup soy sauce
11. 1/4 cup pearl barley
12. 2 pounds blade steak, trimmed and cut into 1/2-inch pieces
13. Ground black pepper
14. 1/4 cup minced fresh parsley
Instructions:
A. In a food processor, pulse the tomatoes and their juice until smooth, about 15 seconds. Set aside.
B. In a large, non-stick skillet over mediumhigh, heat the oil until shimmering. Add the onions, tomato paste, thyme and 1/4 teaspoon of salt. Saute until the onions are softened and lightly browned, about 10 to 12 minutes.
C. Stir in the wine, using a spoon to scrape up any browned bits.
D. Transfer the mixture to the slow cooker, then stir in the processed tomatoes, both broths, carrots, soy sauce and barley.
E. Season the meat with salt and pepper, then nestle it into the other ingredients in the slow cooker. Cover and cook on low for 9 to 11 hours or on high for 5 to 7 hours.
F. When done, uncover and turn off the heat. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and use a spoon to skim off as much fat as possible.
G. Stir in the parsley, then adjust seasonings.

Break out the slow cooker for beef and barley soup

This easy slow cooker-friendly beef and barley soup takes just 15 minutes prep,
then can be ignored for as long as 11 hours
— a perfect meal for starting on a frosty morning and welcoming you home in the evening.
SLOW-COOKER BEEF AND BARLEY SOUP
Start to finish: 5 to 7 hours on high, 9 to 11 hours on low Servings: 6 to 8 .

Recipe from “The Best Slow & Easy Recipes,” -editors of Cook’s Illustrated magazine, America’s Test Kitchen, 2008
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