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Yields:
4
Prep Time:
20 mins
Total Time:
8 hrs 20 mins
The best news after a long day? Your slow-cooker made you dinner.
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Ingredients
- 1 1/2 lb.
beef chuck, cut into 2" pieces
kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
- 3
cloves garlic, minced
- 1
onion, diced
- 2
carrots, cut into half moons
- 2 tsp.
fresh thyme leaves
- 8 oz.
cremini mushrooms, cut into 1/4" slices
- 1/4 cup
pearled barley
- 1 qt.
low-sodium chicken stock
- 1 Tbsp.
low-sodium soy sauce
Directions
- Step 1In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and pepper.
- Step 2Preheat a large cast-iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots and thyme and season with salt and pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker.
- Step 3Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender.
- Step 4Serve immediately.
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