Cooking Instructions
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Step 1
In a 6-quart slow cooker, stir together
Beef Stock (960 mL)
,
Onions (225 g)
,
Barley (200 g)
,
Water (240 mL)
,
Celery (150 g)
,
Kosher Salt (6 g)
,
Freshly Ground Black Pepper (1 g)
, and
Garlic (6 cloves)
.
Step 2
Add
Fresh Thyme (4 sprigs)
and
Bay Leaves (3)
, then dollop
Tomato Paste (65 g)
on top.
Step 3
Heat the
Olive Oil (15 mL)
in a large skillet over medium-high. Add the
Beef Chuck (455 g)
and cook until well-browned, about 6 minutes, turning once. Add the first batch of browned beef cubes to the slow cooker.
Step 4
Repeat with the remaining
Olive Oil (15 mL)
and
Beef Chuck (455 g)
. Scatter the
Carrots (375 g)
over the beef.
Step 5
Cover and cook on low until meat and grains are tender, about 8 hours.
Step 6
Discard the thyme sprigs and bay leaves. Ladle the stew into 8 bowls, then sprinkle with
Fresh Parsley (to taste)
. Serve and enjoy!
