Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp coarse black pepper
  • ¾ cup pearl barley, rinsed
  • 6 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 2 bay leaves
  • 3 large carrots, sliced into half-moons
  • 3 stalks celery, diced
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat avocado oil in a large skillet over medium-high heat. Brown the beef in batches until a mahogany-colored crust forms on all sides. Transfer the browned beef to the crock pot.
  2. In the same skillet, add the onions and cook for 3 minutes until translucent. Stir in the tomato paste and garlic, cooking for 2 minutes until the aroma of toasted garlic fills the air and the paste darkens. Pour in 1 cup of the beef bone broth to scrape up the browned bits (fond) from the bottom of the pan, then pour everything into the slow cooker.
  3. Add the remaining 5 cups of broth, ¾ cup rinsed pearl barley, 2 tbsp Worcestershire sauce, 2 tsp thyme, 1 tsp rosemary, and 2 bay leaves to the slow cooker. Toss in the sliced carrots and diced celery. Stir once to combine. Cover and cook on LOW for 8 hours. You’ll know it’s getting close when the house smells like a cozy wood fired kitchen.
  4. About 15 minutes before serving, stir in the 1 cup of frozen peas. They only need a few minutes to warm through and stay bright green. Remove the bay leaves. Taste the broth — it should be rich and velvety. If it needs a boost, add a tiny pinch more salt. Fold in the 2 tbsp of fresh parsley right before ladling into bowls.