Beef and Barley Soup

Ingredients

1 1/2 lb. beef chuck, cut into 2" pieces
Salt and pepper
Extra-virgin olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, cut into half-moons
2 teaspoons fresh thyme leaves
8 ounces cremini mushrooms, cut into 1/4" slices
1/4 cup pearled barley
1 quart chicken stock
1 Tablespoon soy sauce

Preparation

In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and pepper. Preheat a large cast-iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium, add garlic, onions, carrots, and thyme, and season with salt and pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook for 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker. Add mushrooms, barley, stock, and soy sauce; cook on low for 8 hours. The meat should be very tender.