Slow Cooker Balsamic Beef And Onions Recipes

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CUBED BEEF AND BARLEY SOUP



Cubed Beef and Barley Soup image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 8h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Steps:

  • In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SLOW COOKER BALSAMIC POT ROAST RECIPE



Slow Cooker Balsamic Pot Roast Recipe image

Provided by Camille

Yield 8

Number Of Ingredients 15

2 Tablespoons olive oil
1 (3-4 pound) boneless beef chuck roast
Salt and pepper, to taste
1 pound baby carrots
3 stalks celery (diced)
1 onion (sliced)
1/2 cup balsamic vinegar
1 cup tomato juice
1 (14.5 ounce) can beef broth
3 teaspoons minced garlic
1 teaspoon dried thyme
1/2 teaspoon ground sage
2 bay leaves
3 Tablespoons corn starch
3 Tablespoons cold water

Steps:

  • Add olive oil to a large saucepan over medium-high heat.
  • Season roast with salt and pepper, to taste.
  • Place roast in pan and sear on all sides.
  • Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
  • Cover roast with carrots, celery and onion.
  • In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
  • Place 2 bay leaves on top and cover with lid.
  • Cook on low for 9-10 hours.
  • When done cooking, remove roast and vegetables and keep warm.
  • Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
  • In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well.
  • Bring to a boil and let cook for a few minutes or until it starts to thicken.
  • Serve gravy with pot roast and vegetables.

Nutrition Facts : Servingsize 1 serving, Calories 341 kcal, Fat 28 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 2853 mg, Carbohydrate 5 g, Sugar 0 g, Protein 20 mg

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