2 lbs. boneless beef chuck roast, cut into 1" cubes
kosher salt
freshly ground black pepper
8 oz. mushrooms, cut into thin slices
8 large carrots, peeled and sliced diagonally into 1/2" pieces
6 large cloves garlic, minced
4 medium-large yellow potatoes, peeled and cut into 1" cubes
1 large yellow onion, chopped
6 c. low sodium beef broth
1 c. dry red wine
1/4 c. tomato paste
1 T. Dijon mustard
1 tsp. dried thyme
3/4 c. pearl barley
1 bay leaf
chopped fresh parsley
Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker - add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.