Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 3/4 cup hulled pearl barley, rinsed
  • 3 medium Yukon Gold potatoes, cubed
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat olive oil in a skillet over medium high heat and brown the beef in batches until a deep mahogany crust forms on all sides. Transfer the browned beef to the slow cooker. Note: Dry meat sears faster.
  2. Add diced onions, carrots, celery, garlic, and potatoes to the slow cooker.
  3. Stir in the tomato paste, Worcestershire sauce, and red wine. Use a spoon to scrape any browned bits from the skillet into the pot.
  4. Pour in the beef broth and add the rinsed barley, bay leaves, and thyme.
  5. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours).
  6. In the final 30 minutes, taste the broth. For a thicker consistency, mash a few of the cooked potato chunks against the side of the pot and stir them back in.
  7. Remove the bay leaves.
  8. Garnish with chopped fresh parsley before serving.