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Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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Ingredients
1poundboneless beef chuck roast, cut into bite-sized pieces
½teaspoonblack pepper
2tablespoonsolive oil
1 ½cups1/2-inch-thick diagonally sliced carrots (from 3 carrots)
1cupyellow onion (from 1 onion)
½cupdry red wine
3cupsunsalted beef stock
1(14.5 ounce) candiced tomatoes with basil, garlic, and oregano
¼cupjarred pesto
½cupuncooked whole-grain hulled barley (not pearled; about 4 ounces)
½teaspoonkosher salt
DirectionsPat 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.TipsMulticooker 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.Originally appeared: Everyday Slow Cooker
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.TipsMulticooker 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.
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.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)301Calories12gFat25gCarbs22gProtein
Nutrition Facts(per serving)
- 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.
