Ingredients:
· 4 cups unsalted beef stock
· 1 ½ cups chopped onion
· 1 cup uncooked hulled (whole-grain) barley
· 1 cup water
· 1 cup sliced celery
· 1 ½ teaspoon kosher salt
· 1 teaspoon black pepper
· 6 garlic cloves – minced
· 4 large thyme sprigs (+ leaves for garnish)
· 3 bay leaves
· ¼ cup unsalted tomato paste
· 2 tablespoons olive oil (divided)
· 2 pounds beef stew meat (divided)
· 2 ½ cups (1-inch) pieces carrot
· 1 cup frozen peas
Preparation:
· Step 1:
Stir together the first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves. Dollop tomato paste on top.
· Step 2:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the beef. Cook until well browned (about 6 minutes, turning once). Add beef to slow cooker. Repeat with the remaining 1 tablesppon oil and beef. Scatter carrots over beef.
· Step 3:
Cover and cook on low until meat and grains are tender (about 8 hours). Discard thyme sprigs and bay leaves.
· Step 4:
Add peas and cook 5 minutes.
· Step 5:
Ladle stew into bowls and sprinkle with thyme leaves.