Ingredients

The following ingredients have 7 Servings
  • 2 lbs. beef chuck roast (trimmed and cut into 1-inch pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion (diced)
  • 4 medium red potatoes (chopped into ½-inch pieces (about 1 pound))
  • 3 carrots (peeled and cut into 1/4-inch pieces)
  • 3 ribs celery (cut into 1/2-inch pieces)
  • 4 -6 cloves garlic (minced)
  • 3/4 cup pearl barley
  • 1 14.5 oz can fire roasted diced tomatoes, (undrained)
  • 2 tablespoons tomato paste
  • 2 tablespoons beef bouillon or better than bouillon
  • 1 tablespoon reduced sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1/2 tsp EACH dried thyme, dried oregano, ground mustard, ground cumin, paprika
  • pinch red pepper flakes (optional)
  • 2 bay leaves
  • 6 cups reduced sodium beef broth

Instruction

  • Chop beef into bite size pieces. While beef is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Heat 1 tablespoon oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side; flip beef over and sear the other side then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
  • Add all of the remaining ingredients to the slow cooker and give them a stir.
  • Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until vegetables are tender and beef is melt-in-your-mouth tender. Discard bay leaves. Season with salt and pepper to taste.