This comfort filled, savory stew is packed with protein and whole grains, and is beyond easy to prepare for those busy fall and winter nights.
Ingredients
1 TB olive oil
1 LB stew meat, cut into 1” cubes
Kosher salt
Black pepper
1 yellow onion, diced
6 garlic cloves, minced
4 red potatoes, peeled and cut into 1” cubes
3 large carrots, peeled and diced
3 celery stalks, diced
4 cups beef stock
½ cup dry red wine
3 TB tomato paste
2 bay leaves
1 TB Dijon mustard
1 tsp dried thyme
1 tsp dried rosemary
½ cup pearl barley, rinsed
Fresh parsley, chopped
Instructions
Generously season beef with kosher salt and pepper.
Heat a large pan over medium-high heat. Heat olive oil and brown meat in batches. Drain off fat.
Place browned meat in 4–6-quart slow cooker.
Add onion, garlic, potatoes, carrots, celery, beef stock, red wine, tomato paste, bay leaves, mustard, thyme, and rosemary. Stir to incorporate.
Add barley, cover, and cook on high for 4 hours.
Turn heat to low and cook for 2 hours or until beef is tender.
Remove bay leaves.
Serve hot with fresh parsley sprinkled over the top.
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Serves: 4 