Slow Cooker Beef Barley Soup with Red Wine & Pesto

Hearty, thick, rich--this is just how a winter soup should be. The meat and carrots become tender yet retain their texture, and the kale offers freshness. Garnish each serving of this slow-cooker beef and barley soup with additional pesto and fresh basil and oregano sprigs, if desired.

Ingredients

  • 1 pound boneless beef chuck roast, cut into bite-sized pieces
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 ½ cups 1/2-inch-thick diagonally sliced carrots (from 3 carrots)
  • 1 cup yellow onion (from 1 onion)
  • ½ cup dry red wine
  • 3 cups unsalted beef stock
  • 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
  • ¼ cup jarred pesto
  • ½ cup uncooked whole-grain hulled barley (not pearled; about 4 ounces)
  • 1 (5 ounce) package baby kale leaves
  • ½ teaspoon kosher salt

Directions

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