Ingredients:

  • 2 lbs beef chuck roast, cubed into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 3 ribs celery, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 0.75 cup pearl barley
  • 2 large Yukon Gold potatoes, cubed
  • 6 cups low-sodium beef bone broth
  • 1 cup red wine
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas

Instructions:

  1. Dry the beef. Pat the 2 lbs of cubed chuck roast with paper towels until the surface is completely dry.
  2. Sear the meat. Heat 2 tbsp avocado oil in a skillet over medium high heat and brown the beef in batches. Cook until a dark brown crust develops on at least two sides of each cube.
  3. Sauté the aromatics. Remove the beef and add the diced yellow onion, carrots, and celery to the same skillet. Sauté until the onions are translucent and fragrant, about 5 minutes.
  4. Bloom the paste. Stir in 4 cloves of minced garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste turns a dark mahogany red.
  5. Deglaze the pan. Pour in 1 cup of red wine. Scrape the bottom of the pan with a wooden spoon to release all the flavorful brown bits.
  6. Load the Crockpot. Place the seared beef, sautéed vegetables, 0.75 cup pearl barley, and 2 cubed Yukon Gold potatoes into the slow cooker.
  7. Add liquids and herbs. Pour over 6 cups of beef bone broth, then add 2 bay leaves, 1 tsp dried thyme, 1 tsp kosher salt, and 0.5 tsp black pepper.
  8. The long simmer. Cover and cook on Low for 7 hours or on High for 4 hours. The beef should be fork tender when finished.
  9. The final touch. Stir in 1 cup of frozen peas and let them sit for 5 minutes until they turn bright green and heated through.
  10. Adjust and serve. Remove the bay leaves, taste the broth, and add a pinch more salt if needed. Serve hot in deep bowls.