Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Beef Recipes Healthy Beef Main Dish Recipes Slow-Cooker Beef-Barley Soup with Red Wine & Pesto 5.0 (2) 1 Review 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on November 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 4 hrs Total Time: 4 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 pound boneless beef chuck roast, cut into bite-sized pieces ½ teaspoon black pepper 2 tablespoons olive oil 1 ½ cups 1/2-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 Directions 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. 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 301 Calories 12g Fat 25g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/2 cups Calories 301 % Daily Value * Total Carbohydrate 25g 9% Dietary Fiber 6g 21% Total Sugars 6g Protein 22g 44% Total Fat 12g 15% Saturated Fat 2g 10% Sodium 630mg 27% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved