Barley Beef Stew

4 hours (CP)
Dinner

Summary & Instructions

Step 1

Pat the beef dry with a paper towel; sprinkle with the pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the beef to the skillet; cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Transfer the beef to a 5- to 6-quart slow cooker. Add the carrots, onions, and remaining 1 tablespoon oil to the skillet; cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Transfer to the slow cooker.

Step 2

Add the wine to the skillet; cook over medium-high 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet.

Pour over the beef mixture in the slow cooker.

Step 3

Stir the stock, tomatoes, and pesto into the slow cooker. Cover; cook on HIGH 2 hours. Stir in the barley; cover and cook on HIGH until the beef and barley are tender, about 2 hours. Stir in the kale and salt. Ladle the soup into bowls, and serve hot.

Ingredients

  • 1 pound boneless beef chuck roast, cut into bite-sized pieces
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1½ cups 1/2-inch-thick diagonally sliced carrots (from 3 carrots)
  • 1 cup yellow onion (from 1 onion)
  • ½ cup dry red wine
  • 3 cups unsalted beef stock
  • 1(14.5 ounce) can diced tomatoes with basil, garlic, and oregano
  • ¼ cup jarred pesto
  • ½ cup uncooked whole-grain hulled barley (not pearled; about 4 ounces)
  • 1(5 ounce) package baby kale leaves
  • ½ teaspoon kosher salt