Sprinkle Beef Fairly

INGREDIENTS

1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into 1″ cubes
kosher salt
freshly ground black pepper
8 ounces mushrooms, cut into thin slices
8 large carrots, peeled and sliced diagonally into 1/2″ pieces
6 large cloves garlic, minced
4 medium-large yellow potatoes, peeled and cut into 1″ cubes
1 large yellow onion, chopped
6 cup low sodium beef broth
1 cup dry red wine
1/4 cup tomato paste
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 cup pearl barley
1 bay leaf
chopped fresh parsley

INSTRUCTIONS

Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker – add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides.

Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).

Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate.

Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender.

Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.