Slow Cooker Beef and Barley Stew

Serves: 4 Servings

Source:

Serves: 4 Servings
Source:

Ingredients:

  • 1 lb stewing beef cut into small pieces
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 cups low sodium beef broth
  • 1/2 cup bot or peal barley
  • 1 tbsp each packed brown sugar, tomato paste, and red wine vinegar
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 1 cup frozen peas, thawed

Instructions:

  1. Trim beef and cut into small pieces.
  2. Heat 1 tbsp of oil and brown beef until browned, in two batches if necessary. Transfer to slow cooker.
    3.Add remaining oil to pan and cook onion, carrots, and celery until lightly softened. Stir in broth, barley, brown sugar, tomato paste, wine vinegar,and thyme.
  3. Pour into slow cooker and cook on low for 8 hours. Turn off slow cooker and add peas and let stand for 10 minutes.