Ingredients
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2 lbs top round beef roast
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4 tbsp canola oil, divided
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1 large onion
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2 large carrots
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8 oz sliced mushrooms
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2 cups water
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1 tbsp minced garlic
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1 tsp dried rosemary
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1 (4 oz) can tomato paste
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1 (32 oz) container Nature's Promise Organic Reduced Sodium Beef Flavored Broth
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3/4 cup pearl barley
Steps
1
Trim any excess fat from the beef and cut into ¾-inch chunks. Pat dry with paper towels. Season all over with salt and pepper.
2
In a 12-inch skillet, heat 3 tbsp oil on medium-high. In batches, add the beef to skillet and cook 2–3 min. per side, until browned on 2 sides. Transfer to slow cooker.
3
Meanwhile, chop the onion and carrots. Halve any large mushroom slices.
4
To same skillet, add remaining 1 tbsp oil. Add onion and carrots and cook 4 min., stirring often. Add ½ cup water to skillet, stirring and scraping up any browned bits. Transfer to slow cooker, along with mushrooms, garlic, rosemary, tomato paste, broth, and barley. Add ½ cup water. Cover and cook on low 4 hours.
5
Uncover and stir stew. Cover and cook on low another 2 hours, until barley and beef are tender. Stir in additional ½–¾ cup water to get desired consistency. Season with salt and pepper to taste.
Tips
Garnish with chopped parsley.
