Ingredients:

  • 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups carrots, peeled and sliced into thick rounds
  • 1.5 cups celery, sliced
  • 3/4 cup pearl barley, rinsed
  • 6 cups high-quality beef bone broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 sprigs fresh thyme
  • 1 large bay leaf
  • 1 tsp Worcestershire sauce

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper.
  2. Heat avocado oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear the beef in batches until a dark, mahogany crust forms on at least two sides. Transfer the seared beef to the slow cooker.
  3. In the same skillet, add the tomato paste and cook for 1-2 minutes until it turns a brick-red color. Deglaze the pan with the dry red wine, scraping up all the browned bits (fond) from the bottom. Pour this liquid into the slow cooker.
  4. Add the diced onion, minced garlic, sliced carrots, celery, and rinsed pearl barley to the slow cooker.
  5. Pour in the beef bone broth and Worcestershire sauce. Add the thyme sprigs and bay leaf.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender and the barley is cooked through but still nutty.
  7. Remove the thyme stems and bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.