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
Directions
1
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.
2
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.
3
Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.
4
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Chef Tips
6
** if you find the barley is too soft for your liking, you can try adding the barley halfway through the cook time (for slow cooker), and the last 30 minutes of cooking (on the stovetop). For the instant pot, I would cook the barley separate (since you can't open it up halfway through the cook time).
7
** if not using the Better than Bouillon, you might need to increase the seasoning amounts, to your tastes.