Ingredients:

  • 2 lbs (900g) Beef chuck roast, cut into 1-inch cubes
  • 1 tbsp (15 ml) Olive oil
  • 1 large Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 8 cups (1.9L) Beef broth (low sodium preferred)
  • 1 cup (200g) Pearl barley, rinsed
  • 1 tbsp (15 ml) Tomato paste
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1 Bay leaf
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (100g) Frozen peas
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides.
  2. Add the chopped onion, carrots, and celery to the crockpot.
  3. Add minced garlic, beef broth, pearl barley, tomato paste, thyme, rosemary, bay leaf, browned beef (if seared), and potatoes to the crockpot. Season with salt and pepper.
  4. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until beef and barley are tender.
  5. Stir in frozen peas during the last 30 minutes of cooking time.
  6. Remove bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley, if desired. Serve hot.