Vegetable Beef & Barley Stew
Servings: 8
Ingredients
- 2 lbs stew meat
- 2 tbsp olive oil, divided
- 4 cup carrots, sliced
- 1 large yellow onion, chopped
- 1 stalk celery, chopped
- 6 cloves garlic, minced
- 6 large thyme sprigs or 1/2 tsp dry thyme
- 3 bay leaves
- 32 oz carton low-sodium beef stock
- 1 cup water
- 1/4 cup tomato paste
- 1 cup pearled or hulled, whole grain barley (not quick cooking)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
Instructions
- In a large skillet, heat 1 tablespoon oil over medium-high heat. 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.
- Add remaining ingredients to slow cooker.
- Cover, and cook on low 6-8 hours.