Slow-Cooker Beef and Barley Soup

cooking.nytimes.com

JeanM

2 pounds boneless beef chuck, cut into 1-inch pieces, or 2 to 3 pounds bone-in beef short ribs (3 to 4); see Tip

1 quart chicken stock

3 to 5 medium carrots, sliced ½-inch-thick

1 large yellow onion, chopped

1 cup pearl barley

2 fresh thyme sprigs or 2 dried bay leaves

½ ounce dried porcini, crushed or chopped into small pieces

Kosher salt (Diamond Crystal) and black pepper

2 teaspoons apple cider vinegar, white wine vinegar or lemon juice, plus more as needed

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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