Ingredients:

  • 2 lbs beef chuck roast, trimmed of excess fat and cubed into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 8 oz cremini mushrooms, quartered
  • 2 medium Yukon Gold potatoes, cubed
  • 1 cup hulled barley
  • 6 cups low-sodium beef bone broth
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper. Heat avocado oil in a heavy-bottomed skillet over medium-high heat. Sear the beef in batches until a dark, mahogany crust forms on at least two sides. Transfer the seared beef to the slow cooker.
  2. In the same skillet, add the diced onions and celery. Sauté for 3-4 minutes, using the moisture to deglaze the brown bits (fond) from the pan. Stir in the tomato paste and minced garlic, cooking for 60 seconds until fragrant, then transfer to the crockpot.
  3. Add the sliced carrots, quartered mushrooms, and cubed potatoes to the slow cooker. Pour in the beef bone broth and Worcestershire sauce. Add the thyme sprigs and bay leaf.
  4. Stir in the hulled barley. Cover and cook on Low for 8 hours until the beef is fork-tender and the barley is cooked through but remains chewy.
  5. Remove the bay leaf and thyme sprigs before serving. Adjust seasoning with additional salt or pepper if desired.