Slow Cooker Beef and Barley Stew

In a 6-quart slow cooker, stir together Beef Stock (4 cups) , Onions (1 1/2 cups) , Barley (1 cup) , Water (1 cup) , Celery (1 cup) , Kosher Salt (1 tsp) , Freshly Ground Black Pepper (1/2 tsp) , and Garlic (6 cloves) .

Add Fresh Thyme (4 sprigs) and Bay Leaves (3) , then dollop Tomato Paste (4 Tbsp) on top.

Heat the Olive Oil (1 Tbsp) in a large skillet over medium-high. Add the Beef Chuck (1 lb) and cook until well-browned, about 6 minutes, turning once. Add the first batch of browned beef cubes to the slow cooker.

Repeat with the remaining Olive Oil (1 Tbsp) and Beef Chuck (1 lb) . Scatter the Carrots (2 1/2 cups) over the beef.

Discard the thyme sprigs and bay leaves. Ladle the stew into 8 bowls, then sprinkle with Fresh Parsley (to taste) . Serve and enjoy!