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
Directions
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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.
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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.
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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.
