Slow-Cooker Beef & Barley Soup

• Meat

  • 1 1/2 lb Beef chuck

• Produce

  • 1 cut into 4-inch slices 8 oz. cremini mushrooms
  • 2 Carrots
  • 3 Garlic cloves
  • 1 Onion
  • 2 tsp Thyme, fresh leaves

• Canned Goods

  • 1 qt Chicken stock, low sodium

• Condiments

  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1/4 cup Barley, pearled

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on delish.com

Ingredients

• 1 1/2 lb. beef chuck, cut into 2-inch pieces
• kosher salt
• Freshly ground black pepper
• extra-virgin olive oil
• 3 garlic cloves, minced
• 1 onion, diced
• 2 carrots, cut into half moons
• 2 tsp. fresh thyme leaves
• 8 oz. cremini mushrooms, cut into 1/4-inch slices
• 1/4 c. pearled barley
• 1 qt. low-sodium chicken stock
• 1 tbsp. soy sauce

Directions

• In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and black pepper.Preheat a large cast iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, about 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots, thyme, 1/2 tsp salt, 1/2 tsp black pepper; scrape the pan with a wooden spoon to loosen all browned meat bits and cook for about 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to the slow cooker.Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender.Serve immediately.