Slow-Cooker Beef & Barley Soup

INGREDIENTS

• 1 1/2 lb. beef chuck, cut into 2-inch pieces
• kosher salt
• Freshly ground black pepper
• extra-virgin olive oil
• 3 garlic cloves, minced
• 1 onion, diced
• 2 carrots, cut into half moons
• 2 tsp. fresh thyme leaves
• 8 oz. cremini mushrooms, cut into 1/4-inch slices
• 1/4 c. pearled barley
• 1 qt. low-sodium chicken stock
• 1 tbsp. soy sauce

DIRECTIONS

1. In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and black pepper.
2. Preheat a large cast iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, about 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots, thyme, 1/2 tsp salt, 1/2 tsp black pepper; scrape the pan with a wooden spoon to loosen all browned meat bits and cook for about 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to the slow cooker.
3. Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender.
4. Serve immediately.