Slow Cooker Beef-and-Barley Stew

By gbvampy1

Ingredients

• 4 cups unsalted beef stock
• 1 1/2 cups chopped onion
• 1 cup uncooked hulled (whole-grain) barley
• 1 cup water
• 1 cup sliced celery
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 6 garlic cloves, minced
• 4 large thyme sprigs, plus leaves for garnish
• 3 bay leaves
• 1/4 cup unsalted tomato paste
• 2 tablespoons olive oil, divided
• 2 pounds beef stew meat, divided
• 2 1/2 cups (1-in.) pieces carrot

Preparation

Step 1

Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top.
Heat 1 tablespoon oil in a large skillet over medium-high. Add half of beef; cook until well browned, about 6 minutes, turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.


 
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