Recipes
Slow Cooker Beef Barley Soup with Red Wine & Pesto
- Lamb
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
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1 pound boneless beef chuck roast, cut into bite-sized pieces
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½ teaspoon black pepper
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2 tablespoons olive oil
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1 ½ cups 1/2-inch-thick diagonally sliced carrots (from 3 carrots)
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1 cup yellow onion (from 1 onion)
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½ cup dry red wine
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3 cups unsalted beef stock
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1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
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¼ cup jarred pesto
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½ cup uncooked whole-grain hulled barley (not pearled; about 4 ounces)
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1 (5 ounce) package baby kale leaves
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½ teaspoon kosher salt
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