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1 cup carrots, peeled and chopped
1 lb stew beef, cut into 1-inch cubes
1/2 cup pearl barley, rinsed
2 tbsp tomato paste
2 stalks celery, chopped
2 tbsp olive oil
Salt and pepper to taste
2 tsp minced garlic
1 tsp Italian seasoning
4 cups beef broth
2 bay leaves
Instructions:
Heat the Olive Oil: Add 2 tablespoons of olive oil to a large skillet or dutch oven and heat over medium-high heat. Allow the oil to shimmer before adding the beef so it is hot enough to properly brown the meat.
Brown the Beef: When the oil is hot, add the 1 pound of beef stew meat cubes to the skillet in a single layer, making sure not to overcrowd the pan. Brown the beef on all sides, turning occasionally with tongs or a spoon, until the outer surface is nicely caramelized, about 5 minutes total.
Transfer to Slow Cooker: Use the tongs or spoon to transfer the browned beef cubes to the slow cooker insert. Try to leave as much oil and browned bits (fond) behind in the skillet as possible.
