Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 large (150g) yellow onion, diced
  • 3 medium (180g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 4 cloves (20g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 8 cups (1.9L) low-sodium beef broth
  • ¾ cup (150g) pearl barley, rinsed
  • 1 tsp (5g) dried thyme
  • 2 bay leaves
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat and sear the beef cubes in batches until they develop a deep brown crust, then transfer the browned beef to the slow cooker.
  2. In the same skillet, sauté the diced onion, sliced carrots, and sliced celery for 5 minutes until the onions are translucent.
  3. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant, then transfer the vegetable mixture to the slow cooker.
  4. Add the beef broth, rinsed pearl barley, dried thyme, bay leaves, salt, and pepper to the pot, stirring well to ensure the barley is not clumped at the bottom.
  5. Cover with the lid and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
  6. Turn off the slow cooker and stir in the Worcestershire sauce and lemon juice.
  7. Remove the bay leaves, taste for seasoning, and garnish with fresh chopped parsley before serving.