A hearty and delicious beef stew with barley, potatoes, butternut squash and parsnips. Perfect for a cozy night in!
2 tablespoons vegetable oil, divided
2 ½ - 3 pounds beef chuck roast, trimmed and cut into 4-5 large pieces
1 onion, diced medium
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 tablespoons tomato paste
1 tablespoon soy sauce
¼ cup dry red wine
2 cups low-sodium chicken broth
4 cups beef broth
1 bay leaf
¾ pound small red or yellow potatoes, halved or quartered if large
2 cups cubed butternut squash (1 inch cubes)
2 parsnips or carrots, peeled and cut into rounds (rounds halved if large)
½ cup pearl barley
1-2 teaspoons white balsamic or red wine vinegar
Coarse salt and freshly ground pepper
Special Equipment Needed:
Add remaining tablespoon of oil to the skillet and reduce heat to medium low. Add onion, garlic and thyme. Cook, stirring frequently, until onion is soft and translucent, about 3 minutes. Add tomato paste and cook for 1 minute, stirring constantly. Add wine and soy sauce and continue cooking until wine is almost completely evaporated, scraping the bottom of the pan to remove any brown bits that remain. Add chicken broth and bring to a simmer. Transfer mixture to the slow-cooker.
Add beef broth, bay leaf, potatoes, squash, parsnips or carrots and pearl barley to the slow-cooker. Cover and cook on high for 4 hours.
Remove beef from the slow cooker using a slotted spoon or tongs. Set aside to cool slightly. Shred into bite size pieces and return to the pot.
Add vinegar one teaspoon at a time, adding more if necessary. Season to taste with salt and pepper. Serve garnished with chopped fresh parsley.
Keywords: hearty, beef, stew, barley, butternut squash, fall, potatoes, soup