Slow Cooker Beef and Barley Stew

Steps

1. 1

   Season the beef with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Brown half the beef without crowding, turning until deeply browned on at least two sides, about 5 minutes. Transfer to the slow cooker and repeat with the remaining oil and beef.

2. 2

   Lower the heat to medium. Add the onion and mushrooms to the skillet and cook, stirring often, until the mushrooms release their liquid and begin to brown, 6 to 8 minutes. Stir in the garlic and tomato paste and cook until the paste darkens, about 1 minute.

3. 3

   Pour 1 cup of the stock into the skillet and scrape up the browned bits from the bottom, then scrape everything into the slow cooker.

4. 4

   Add the carrots, celery, barley, Worcestershire, thyme, bay leaves and the remaining 5 cups of stock. Stir, making sure the barley is submerged.

5. 5

   Cover and cook on LOW for 8 hours (or HIGH for 4 to 5 hours), until the beef is fork-tender and the barley is plump and soft.

6. 6

   Remove the bay leaves. The stew thickens as it stands; loosen it with a splash of hot water or stock if needed. Taste and adjust the salt and pepper before serving.