Slow Cooker Beef Barley Soup with Red Wine & Pesto
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.
Ingreadient
- 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
Direction
Sign-Up/Login to continue ReadingRecipe Categories
