Slow-cooker beef and barley stew

Serves 6

Serve home economist Barb Holland's warming, comforting stew over mashed potatoes or with crusty whole grain bread.

1 lb

stew beef, lean

2 tbsp

canola oil

onion, chopped

carrots, scrubbed well, peel left on, chopped

1 clove

garlic, minced

1/3 cup

barley, pot or pearl, rinsed

2 cups

beef broth, low sodium

2 tbsp

tomato paste

1 tbsp

brown sugar

1 tbsp

red wine vinegar

1/2 tsp

iodized salt

1/2 tsp

thyme leaves, dried

1/4 tsp

pepper

1 cup

frozen peas, thawed

Trim any excess fat from beef and cut any large pieces into smaller pieces.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook beef until browned (in 2 batches if necessary). Transfer to slow cooker.
Add remaining oil to skillet, then add onions, carrots, and garlic. Cook a few minutes, until lightly softened.
Stir in barley, broth, tomato paste, brown sugar, vinegar, salt, thyme and pepper. Bring to a simmer, then pour into slow cooker.
Cover and cook on low. 8 to 10 hours (or on high for 4 to 5 hours), until beef and barley are tender.
Turn off slow cooker, stir in peas and let stand 10 minutes to heat peas.