Hearty Slow-Cooker Beef and Barley Stew

1. Onion Sauté

In a 12-inch skillet, heat vegetable oil over medium heat until shimmering. Sauté onions until softened and lightly browned, about 8 to 10 minutes. Add tomato paste and thyme, cooking until aromatic, roughly 30 seconds. Pour in red wine, loosening any browned bits, then transfer the mixture to the slow cooker.

2. Slow-Cooker Assembly

To the slow cooker, add diced tomatoes with their juice, beef broth, chopped carrots, soy sauce, rinsed barley, and bay leaves. Stir to combine. Season the blade steaks with salt and pepper, and nestle them into the mixture. Cover and set to cook until the steaks are tender—approximately 9 to 10 hours on low or 6 to 7 hours on high.

3. Beef Shredding

Once cooked, remove the bay leaves and transfer the steaks to a cutting board. Let them cool slightly before shredding into bite-size pieces using two forks, discarding any fat or gristle. Stir the shredded beef back into the stew, allowing it to heat through for about 5 minutes.

4. Final Touch

Before serving, stir in the minced parsley and season with additional salt and pepper to taste.