3 can (14.5 oz) Beef broth reduced sodium canned
1 tablespoon Olive or extra virgin olive oil
1 cup, chopped Carrots raw
1 tsp, leaves Thyme dried
32 oz Beef chuck for stew separable lean and fat all grades raw
1 cup Barley pearled dry uncooked
- Turn slow cooker on high for 3 hours. Add water and beef broth to slow cooker.
- Heat olive oil in a large nonstick skillet on medium-high. Add leeks, carrot, and celery and saute for 4-5 minutes until leeks are soft.
- Add dried thyme leaves, salt, black pepper and bay leaves to leek mixture then saute for 1 minute. Remove from heat and add to the slow cooker.
- Add ½ of beef stew meat to the nonstick skillet and brown on medium-high heat for 4 minutes. Flip beef cubes and brown for another 3-4 minutes. Remove beef from pan and add to slow cooker. Repeat with the other half of beef cubes.
- Rinse and drain barley and add to the slow cooker.
- Add red wine to the slow cooker.
- Stir occasionally throughout the cooking cycle but be sure to return the cover each time.
Total Yield = 10 cups
1 serving = 1¼ cups
Garnished with fresh celery leaves in recipe photo.
Leeks can be tricky to clean and cut – there are videos online you can view. A simple method is to cut off the tough green ends first, then cut 2 long slices from bulb to end. Rinse under running water to remove dirt that usually gets stuck in the leek. Slice thinly until you hit the hard center of one end.
Dry red wine or cooking wine is fine to use. This stew is also good without wine.