Cooking Instructions
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Step 1
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)
.
Step 2
Add
Fresh Thyme (4 sprigs)
and
Bay Leaves (3)
, then dollop
Tomato Paste (1/4 cup)
on top.
Step 3
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.
Step 4
Repeat with the remaining
Olive Oil (1 Tbsp)
and
Beef Chuck (1 lb)
. Scatter the
Carrots (2 1/2 cups)
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!
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