1 ½poundssirloin tips, flap meat or chuck roast, cubed
Salt and pepper
¾cup1/4-inch sliced carrots, about 3-4 medium carrots peeled
8ouncesbaby bella mushrooms, wiped clean and diced
1cupchopped onion, about 1 medium yellow or white onion
2clovesgarlic, finely minced or pressed
1tablespoontomato paste
1teaspoondried thyme
3cupslow-sodium chicken broth
3cupslow-sodium beef broth
2teaspoonslow-sodium soy sauce
⅔cuppearled barley, not quick-cooking
Instructions
In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat. Season the beef with salt and pepper and add to the skillet in a single layer (you may need to do this in batches), cooking for 1-2 minutes, browning on all sides. Repeat with the remaining meat if needed.
Scoop the meat into the slow cooker, leaving as much oil/liquid behind in the skillet as possible. Return the skillet to medium heat and add the carrots, mushrooms, onion and garlic. Cook for 4-5 minutes until the carrots and mushrooms start to soften. Stir in the tomato paste and thyme and cook for 1-2 minutes.
Whisk in the chicken broth and simmer for a minute or so. Pour the mixture into the slow cooker. Add the beef broth, soy sauce and barley. Give the soup a good stir and then cover the slow cooker and cook on low 7-9 hours. Season with salt and pepper to taste, if needed, before serving.