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Ingredients
3 Pounds beef stew meat, trimmed & cut into 1/2� pieces
Salt to taste
Pepper to taste
6 Teaspoons vegetable oil, divided
2 Onions, chopped medium
2 Carrots, peeled & chopped medium
1/2 Cup dry red wine
1 (28 oz) Can diced tomatoes
4 Cups beef broth
4 Cups chicken broth
1 Teaspoon dried thyme
2/3 Cup pearl barley
1/4 Cup, fresh parsley, minced
Instructions
Dry the beef with paper towels, then season with salt & pepper. Heat 2 teaspoons of the oil in a 12" skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the crockpot. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil & the remaining beef.
Add the remaining 2 teaspoons oil to the empty skillet & heat over medium heat until shimmering. Add the onions, carrots, & 1/4 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the crockpot.
Add the tomatoes with their juice, the broths, thyme, and barley to the crockpot. Cover & cook until beef is tender; on LOW for 6 to 7 hours or HIGH for 4 to 5 hours. Before serving, stir in the parsley & season with salt and pepper to taste.
To Make Ahead
The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the crockpot, refrigerate them but be sure to store the browned meat in 1 container & the vegetables & wine in another container. In the morning, add the chilled ingredients to the crockpot, then add the tomatoes with their juice, the broths, thyme, and barley. Proceed with step 3. The cooking time will run to the high end of the range given in the recipe.
03/12/11 * * * * *