Slow Cooker Beef Barley Stew

4.0 cup Beef broth, bouillon, consomme
4.0 cup (8 fl oz) Chicken Broth
1.0 cup, chopped Carrots, raw
2.0 cup, chopped Onions, raw
3.0 lb Beef chuck, arm pot roast
4.0 fl oz Red Wine
7.0 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
132.0 gram(s) barley, pearl (uncooked)

Dry the beef pieces with some paper towels, and then season with salt and pepper. Heat 2 teaspoons of oil in the large skillet over medium-high heat. Brown half of the beef, then add to the slow cooker. Repeat with the remaining beef. Add 2 teaspoons of oil to the large skillet and saute the onions and carrots with 1/4 teaspoon of salt. Cook until the vegetables are soft, about 5 minutes. Stir in the wine, scraping up the brown bits (fond). Simmer until the wine is reduced by half, about 1 minute. Pour it all into the slow cooker. Add the tomatoes and juice, beef and chicken broth, thyme, and pearl barley and cover. Cook until the beef is tender, about 6 to 7 hours on low or 4 to 5 hours on high. Add the fresh parsley and serve. Serving Size: Makes 6 big bowls

Number of Servings: 8.0

Recipe submitted by SparkPeople user KARASSA.