Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon olive oil
  • 1 1/2 pounds cubed stew meat - I used chuck roast
  • 1 cup onion - diced
  • 1 cup carrots - diced
  • 1 cup mushrooms - sliced
  • 3 cloves garlic - minced
  • 1/3 cup tomato paste
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup uncooked pearl barley
  • salt and pepper to taste

Instruction

  • In large skillet over medium heat, heat the olive oil until shimmery but not smoking.  About a minute.
  • Sprinkle beef pieces with salt and pepper.  Add to hot skillet leaving undisturbed for 2-3 minutes until a brown crust forms.  Turn beef over and sear the other side. (you may have to do this in two batches depending on the size of your pan).
  • Add seared beef to slow cooker.  (or large dutch oven or soup pot if cooking stove top).
  • Chop carrots, onions, mushrooms and garlic.  Add to pot with beef.
  • Add tomato paste, barley and beef broth and Worcestershire sauce to beef and veggie mixture.  Top with a sprinkle of salt and pepper.  (You can finish with seasoning when soup is done.)
  • Cook in slow cooker for 4-5 hours on low or 2-3 hours on high.  If using stove top method, simmer 2-3 hours, or until beef is tender and veggies are cooked.
  • Taste for seasoning and serve!