3 lbs boneless beef chuck roast, cut into 1/2" pieces
salt and pepper
2 Tbs oil
2 onions, chopped
2 carrots, peeled and chopped medium
1/2 cup dry red wine
1 28 oz can diced tomatoes
4 cups chicken broth
4 cups beef broth
1 Tbs minced fresh thyme or 1 tsp dried
2/3 cup pearl barley
1/4 cup minced parsley leaves
Dry beef with paper towels, then season with salt and pepper. Heat 2 tsp oil in skillet over medium high heat until just smoking. Brown half the beef, about 10 minutes, then add to slow cooker. Repeat with remaining beef and 2 tsp oil.
Add remaining 2 tsp oil to skillet and heat. Add onions, carrots, and 1/4 tsp salt. Cook until softened, about 5 minutes. Stir in the wine, scraping up any fond. simmer until wine is reduced by half. then pour into slow cooker.
Add the tomatoes with juice, the broths, thyme, and barley to the slow cooker. Cover and cook on either low or high until beef is tender, 7 hrs on low, or 5 hrs on high. Before serving stir in parsley and season to taste.