Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 8 oz baby bella mushrooms, sliced
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • ¾ cup pearl barley, rinsed
  • 6 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • ½ tsp smoked paprika

Instructions:

  1. Season the beef cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat.
  2. Sear the beef in batches until a mahogany-colored crust forms on all sides, then transfer the browned beef to the slow cooker.
  3. Deglaze the skillet with a splash of beef broth, scraping up the brown bits (fond), and pour the liquid into the slow cooker.
  4. Add the diced carrots, celery, onions, mushrooms, and garlic to the slow cooker.
  5. Stir in the tomato paste, Worcestershire sauce, dried thyme, and smoked paprika.
  6. Pour in the beef bone broth and add the rinsed pearl barley and bay leaves.
  7. Stir until the barley is evenly distributed and cook on Low for 6 hours or High for 4 hours.