3 lb boneless beef chuck roast, trimmed and cut into 1/2-inch pieces
Salt and pepper
2 T vegetable oil
2 onion, chopped
2 carrots, peeled and chopped
1/2 cup dry red wine
1 28 oz can diced tomatoes
8 cups beef broth (since I don't make my own beef broth, I cut this in half and use 4 c beef broth and 4 c chicken broth so it doesn't taste so "canned")
1 T minced fresh thyme (or 1 tsp dried if you don't have fresh)
2/3 cup pearl barley (no more...your soup will look like porridge. No less...it'll be TOO soupy)
1/4 c minced fresh parsley
Season beef with salt and pepper. Heat 2 tsp of the veggie oil in a skillet over med-hi heat until just smoking. Brown half of the beef and add to the slow cooker. Return the skillet to med-hi heat and do this with the rest of the beef.
Add the remaining oil to the SAME pan and heat back to med-hi. Add the onions, carrots, and 1/4 tsp of salt. Cook until the veggies are softened...stir in the wine and simmer until the wine has reduced by half. Pour into the slow cooker.
Add the tomatoes (with juice), broth, thyme, and barley to the slow cooker. Cover and cook until the beef is tender (6-7 hours on low, 4-5 hours on high). Stir in the parsley before serving and season with salt and pepper to taste.
http://img.photobucket.com/albums/v5...n/SAM_1274.jpg
http://img.photobucket.com/albums/v5...n/SAM_1276.jpg
http://img.photobucket.com/albums/v5...n/SAM_1275.jpg
http://img.photobucket.com/albums/v5...n/SAM_1277.jpg
http://img.photobucket.com/albums/v5...n/SAM_1278.jpg
http://img.photobucket.com/albums/v5...n/SAM_1280.jpg
http://img.photobucket.com/albums/v5...n/SAM_1281.jpg
