Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 cup pearl barley, rinsed
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 2 medium russet potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 8 cups low-sodium beef broth
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Rinse the pearl barley under cold water until the water runs clear. Chop the beef chuck, carrots, celery, potatoes, and onion into uniform bite-sized pieces.
  2. Place the cubed beef, barley, carrots, celery, potatoes, and onion into the slow cooker.
  3. In a small bowl or measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, thyme, salt, and pepper until the paste is dissolved.
  4. Pour the savory broth mixture over the ingredients and add the bay leaves. Stir gently to combine.
  5. Cover and cook on Low for 7-8 hours or High for 4 hours, until the beef is fall-apart tender and the barley has thickened the broth.
  6. Remove the bay leaves before serving.