This dish is perfect for busy weeknights—just prep the ingredients the night before, get them in the slow cooker bowl in the fridge, and all you have to do is press "start" in the morning. Ask someone in the meat department at your grocery store where to find marrow bones if you're not sure—they are the secret ingredient here.
Makes 8 servings
What you need
2 ½ pounds boneless beef chuck steak, trimmed of excess fat and cut into 1-inch pieces
coarse salt and freshly ground black pepper
3 tablespoons Tessemae’s Italian
plus additional for drizzling
2 onions chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 tablespoons tomato paste
1 teaspoon dried thyme
1 cup low-sodium chicken broth
3 cups low-sodium beef broth
1 can (28 ounce) petite diced tomatoes
1 cup pearl barley
2 beef marrow bones
crusty bread for serving (optional)
What you do
- Pat beef dry with paper towels and sprinkle generously with salt and pepper. Heat 1 tablespoon Italian in a large skillet over medium-high heat. Add half of beef to pan, turning until browned on all sides. Remove to slow cooker insert and repeat with 1 tablespoon Italian and remaining beef.
- Reduce heat to medium and add remaining 1 tablespoon Italian to pan. Add onions, carrots, and parsnips to pan and cook, stirring often, until softened, about 5 minutes. Stir in tomato paste and thyme and cook 1 minute. Stir in ½ cup chicken broth to pan and cook for 1 minute, scraping up any brown bits. Transfer contents of skillet to slow cooker insert.
- Add remaining broths, tomatoes, barley and bones to slow cooker inset and cover. Cook until beef is tender, about 4 to 5 hours on HIGH or on LOW for 7 to 9 hours.
- Skim excess at from surface and remove bones. Season to taste with salt and pepper, drizzle with some extra Italian and serve with bread, if desired.