Slow Cooker Beef-and-Barley Stew

Ingredients

Meat
- 2 lbs Beef stew meat

Produce
- 3 Bay leaves
- 1 2 1/2 cups (1-in. pieces Carrot
- 1 cup Celery
- 6 Garlic cloves
- 1 1/2 cups Onion
- 4 Thyme, large sprigs

Canned Goods
- 4 cups Beef stock, Unsalted
- 1/4 cup Tomato paste, unsalted

Pasta & Grains
- 1 cup Barley, whole-grain

Baking & Spices
- 1 tsp Black pepper
- 1 1/2 tsp Kosher salt

Oils & Vinegars
- 2 tbsp Olive oil

Liquids
- 1 cup Water

Time
Total: 8H 25M

Found on cookinglight.com

Description

Some sort of magic happens over the long, controlled simmer in the slow cooker: The barley cooks to tender-chewy perfection, the inexpensive and tough beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Be patient and brown the meat thoroughly; this adds incredible depth to the stew. Go with hulled, whole-grain barley here, and skip quick-cooking pearled barley; the latter isn’t whole-grain, and it will cook to mush over the long simmering time. If you can’t find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead. This is a great option for freezing, as it thaws and reheats beautifully.

Directions

Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of beef; cook until well browned, about 6 minutes, turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.