Yield: 6 servings
Ingredients:
- 1 tbsp. vegetable oil
- 1.2 lb. beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
- 1½ lbs. russet potatoes, peeled and diced into ½-inch pieces
- 2 carrots, peeled and cut into ½-inch pieces
- 1 medium sweet onion, peeled and diced
- 2 ribs celery, sliced in half lengthwise, then cut into ½- to 1-inch pieces
- 4 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 tbsp. beef base bouillon
- 2 tsp. Worcestershire sauce
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 tbsp. thyme
- 1 bay leaf
- 6 cups beef broth
- ⅔ cup pearl barley
Directions:
- Heat oil in a large skillet over medium-high heat. Add beef cubes and brown for 1 to 2 minutes per side.
- Place browned beef and all remaining ingredients in a slow cooker and stir to combine.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
- Remove bay leaf and serve.
