Slow-Cooker Beef-Barley Soup with Red Wine & Pesto

Slow-Cooker Beef-Barley Soup with Red Wine & Pesto

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From: Everyday Slow Cooker

Hearty, thick, rich—this is just how a winter soup should be. The meat and carrots become tender yet retain their texture, and the kale offers freshness. Garnish each serving of this slow-cooker beef and barley soup with additional pesto and fresh basil and oregano sprigs, if desired.

Ingredients 6 servings

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Original recipe yields 6 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound boneless beef chuck roast, cut into bite-sized pieces
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1½ cups ½-inch-thick diagonally sliced carrots (from 3 carrots)
  • 1 cup yellow onion (from 1 onion)
  • ½ cup dry red wine
  • 3 cups unsalted beef stock
  • 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
  • ¼ cup jarred pesto
  • ½ cup uncooked whole-grain hulled barley (not pearled; about 4 ounces)
  • 1 (5 ounce) package baby kale leaves
  • ½ teaspoon kosher salt

Preparation

  • Prep

  • Ready In

  1. Pat the beef dry with a paper towel; sprinkle with the pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the beef to the skillet; cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Transfer the beef to a 5- to 6-quart slow cooker. Add the carrots, onions, and remaining 1 tablespoon oil to the skillet; cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Transfer to the slow cooker.
  2. Add the wine to the skillet; cook over medium-high 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Pour over the beef mixture in the slow cooker.
  3. Stir the stock, tomatoes, and pesto into the slow cooker. Cover; cook on HIGH 2 hours. Stir in the barley; cover and cook on HIGH until the beef and barley are tender, about 2 hours. Stir in the kale and salt. Ladle the soup into bowls, and serve hot.
  • Multicooker Directions: In Step 1, transfer the browned beef and softened vegetables to the inner pot of a 6-quart multicooker. In Step 2, pour the hot wine mixture over the beef mixture in the pot. In Step 3, stir the stock, tomatoes, and pesto into the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] 2 hours. Stir in the barley. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the beef and barley are tender, about 2 hours. Finish Step 3.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 301 calories; 12 g fat(2 g sat); 6 g fiber; 25 g carbohydrates; 22 g protein; 6 g sugars; 0 g added sugars; 630 mg sodium;
  • Carbohydrate Servings:

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