Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 large carrots, sliced into thick rounds
  • 3 stalks celery, sliced
  • 2 medium russet potatoes, peeled and cubed
  • 3/4 cup pearl barley, rinsed
  • 1 cup frozen peas
  • 8 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Pat the beef cubes dry with a paper towel and brown the beef in batches until a deep brown crust forms on all sides. Transfer beef to the slow cooker.
  2. In the same skillet, add the onions and celery. Cook for 3–5 minutes until softened, scraping up the brown bits from the bottom of the pan. Stir in the garlic for 30 seconds until fragrant, then transfer everything to the slow cooker.
  3. To the slow cooker, add the carrots, potatoes, rinsed barley, tomato paste, Worcestershire sauce, thyme, salt, pepper, and bay leaves.
  4. Pour in the beef broth and stir gently to combine, ensuring the barley is submerged.
  5. Cover and cook on Low for 7–8 hours or High for 4 hours until the beef is fork-tender.
  6. Stir in the frozen peas during the last 15-20 minutes of cooking or just before serving.