MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Beef & Barley Soup
Categories: Beef, Vegetables, Grains, Muxhrooms
Yield: 7 servings

2 lb Boneless chuck; in 1"
- pieces
+=OR=+
2 lb (to 3 lb) bone-in beef short
- ribs
1 qt Chicken stock
3 md Carrots; sliced 1/2"
1 lg Yellow onion; chopped
1/2 c Pearl barley
2 Fresh thyme sprigs
+=OR=+
2 Dried bay leaves
1/2 oz Dried porcini; crushed or
- chopped into small pieces
Salt & black pepper
2 ts Apple cider, white wine
- vinegar or lemon juice;
- more as needed

In a 5 to 8 quart slow cooker, add the beef, stock,
carrots, onion, barley, thyme, porcini, 2 teaspoons
salt, 1 teaspoon black pepper and 2 cups water. Stir to
combine, cover and cook on low until the meat shreds
when pulled with two forks, 6 to 8 hours.

If your soup has fat on the surface, skim it with a
spoon. (The amount will vary, depending on your cut of
meat.) Remove and discard the thyme. If using chuck,
shred the meat using two forks right in the pot; if
using short ribs, transfer to a cutting board and pull
the meat away from the bones. Remove any excess fat and
cartilage, then chop and shred the meat and return it to
the slow cooker. Stir in the vinegar. If the flavors
taste muted, add salt and vinegar. If it’s too mild, add
more black pepper.

TIP: Bone-in short ribs can be pricy but will create a
richer broth than chuck. While 2 pounds of short ribs
will still create a very savory broth, it will result in
less meat in bowls.

By: Ali Slagle

Yield 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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