# List of Ingredients:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 3 celery stalks, chopped
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 2 cups cremini or button mushrooms, sliced (optional)
07 - 1 cup frozen peas
→ Grains
08 - ¾ cup pearl barley, rinsed
→ Liquids
09 - 6 cups low-sodium beef broth
10 - 1 can (14 ounces) diced tomatoes with juices
→ Seasonings
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon salt, adjust to taste
15 - ½ teaspoon black pepper
16 - 1 tablespoon Worcestershire sauce
→ Oils
17 - 1 tablespoon olive oil (for browning, optional)
# Step-by-Step Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches, transferring each batch to the slow cooker once browned.
02 - Add carrots, celery, onion, garlic, and mushrooms to the slow cooker.
03 - Add browned beef, pearl barley, beef broth, diced tomatoes with juices, bay leaves, thyme, rosemary, salt, pepper, and Worcestershire sauce. Stir well to combine.
04 - Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours until beef is tender and barley is fully cooked.
05 - Stir in frozen peas about 30 minutes before the end of cooking. Remove bay leaves prior to serving.
06 - Adjust seasoning if needed. Serve hot, optionally with crusty bread.
