Eosinophilic Esophagitis Friendly Slow Cooker Beef Barley Soup

Total time8 hr 35 min

Prep time20 min

Cook time15 min

5.0

(4)

Eosinophilic Esophagitis Friendly Slow Cooker Beef Barley Soup

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Ingredients

6 servings

1 ½ lb beef chuck, cut into ¾-inch cubes
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp worcestershire sauce
6 cups low-sodium beef broth
⅔ cup pearl barley, rinsed
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 tsp dried thyme
1 bay leaf

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to the slow cooker.
2
Reduce the skillet heat to medium. Add the onion, carrots, and celery to the skillet and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly, about 1 minute. Scrape the entire contents of the skillet into the slow cooker.

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