Intention:
- 3 lbs. stew meat, trimmed, lower into bite-sized objects
- salt and pepper
- 3 Tbsp. vegetable oil, divided
- 1 mountainous onion, finely chopped
- 1 medium fennel bulb, chopped little, green formula discarded
- 8 oz. button mushrooms, sliced
- 3 mountainous carrots, peeled, chopped into ½-go objects
- 5 garlic cloves, minced
- ½ cup Holland Dwelling® Red Cooking Wine
- 1 qt. (4 cups) purple meat broth
- 1 qt. (4 cups) purple meat bone broth
- 1 28-oz. can diced tomatoes
- 1 cup pearl barley
- ¼ cup tomato paste
- 1 Tbsp. thyme, freshly minced
- 1 Tbsp. Worcestershire sauce
- ¼ cup parsley, freshly minced, plus extra for serving
Instructions:
- Utilizing paper towels, pat purple meat dry (you’ll need the meat dry to catch a high-quality sear) and season with salt and pepper. Warmth mountainous pan over medium-excessive heat with 1 Tbsp. oil till correct smoking. Brown half of meat, about 6-8 minutes. Transfer meat and juices to slack cooker insert, and repeat with 1 Tbsp. oil and relaxation of meat.
- Protect heat at medium-excessive, add 1 Tbsp. oil to pan, onions, fennel, mushrooms, and carrots. Cook, stirring in most cases, till mushrooms safe released their moisture and vegetables are softened, about 7-8 minutes. Add garlic and cook till fragrant, about 1 minute. Transfer vegetables to slack cooker insert.
- Add Holland Dwelling® Red Cooking Wine, broth, tomatoes, barley, tomato paste, and thyme to slack cooker insert. Duvet slack cooker and cook till meat is gentle: low for 8 hours or excessive for 4-5 hours. 10 minutes earlier than serving, ladle off corpulent from surface, and crawl in Worcestershire sauce and parsley. Duvet and cook 10 extra minutes. Season to taste with salt and pepper. Ladle soup into bowls and garnish with parsley, serve.