Directions
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Step 1
In a 6-quart slow cooker, stir together Beef Stock (4 cup), Onion (1 1/2 cup), Barley (1 cup), Water (1 cup), Celery (1 cup), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), and Garlic (6 clove).
Step 2
Add Fresh Thyme (4 sprig) and Bay Leaf (3), then dollop Tomato Paste (1/4 cup) on top.
Step 3
Heat the Olive Oil (1 tablespoon) in a large skillet over medium-high. Add the Beef Chuck (1 pound) 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 tablespoon) and Beef Chuck (1 pound). Scatter the Carrot (2 1/2 cup) 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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