INGREDIENTS:
1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
1 – 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)
2 carrots, peeled and cut into 1/2 inch pieces
1 medium yellow or sweet onion, peeled and diced
2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
4 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp better than bouillon beef base (optional but recommended)
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper
2 sprigs fresh thyme
2 bay leaves
6 cups beef broth or stock reduced sodium
2/3 cup pearl barley
INSTRUCTIONS:
If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Remove bay leaves and thyme stems and serve.
1
