Slow Cooker Beef Barley Soup

Ingredients

• Salt
• Pepper
• Onion
• Fresh parsley
• Chicken broth
• Carrots
• Carrot
• Juice
• Half
• Tomatoes
• Chicken
• Onions
• Thyme

Directions

1. Pat the beef pieces dry with paper towels, then season them with salt and pepper. In a large skillet set over medium-high heat, warm 2 teaspoons of oil. Sear half of the beef until browned, and move it to the slow cooker. Do the same with the remaining beef.
2. Pour 2 teaspoons of oil into the large skillet. Add the onions, carrots, and 1/4 teaspoon of salt, and cook until the vegetables have softened, about 5 minutes. Pour in the wine, using a spoon to loosen the browned bits from the pan. Let it bubble until reduced by half, about 1 minute. Transfer everything from the skillet to the slow cooker.
3. Add the pearl barley, thyme, beef and chicken broth, and the tomatoes with their juice. Put the lid on and cook on low for 6 to 7 hours, or on high for 4 to 5 hours, until the beef is tender.
4. Stir in the fresh parsley, then serve.