• 1   pound 
    chuck steak, trimmed and cut into 1/2-inch pieces
  • 2   
    medium-size carrots, cut into 1/2-inch pieces
  • 1   
    large onion, chopped
  • 10   ounces 
    white mushrooms, thinly sliced
  • 1   tablespoon 
    tomato paste
  • 4   cups 
    low sodium beef broth
  • 1  14 1/2 ounce can 
    petite cut diced tomatoes (such as Del Monte)
  • 3/4  teaspoon 
    dried thyme
  • 3/4  cup 
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    black pepper
In a stovetop-safe 5 to 6-quart slow cooker, place bowl over medium-high heat on stove. Add meat and cook for 5 minutes, stirring occasionally, or until browned on all sides; remove with slotted spoon and set aside.
Place carrots and onion in slow cooker bowl and cook for 5 minutes, stirring occasionally, or until browned. Add mushrooms and cook for another 7 minutes. Stir in tomato paste and cook for 2 minutes, stirring constantly. Remove bowl from stove and place in slow cooker.
Add beef, broth, tomatoes, and 1/2 teaspoon thyme to slow cooker. Cook on HIGH for 4 hours or on LOW for 7-1/2 hours. Stir in barley for last 50 minutes of cooking time. Stir in remaining 1/4 teaspoon thyme, salt and pepper immediately before serving.
Nutrition information
Per Serving: cal. (kcal) 338, Fat, total (g) 14, chol. (mg) 51, sat. fat (g) 6, carb. (g) 30, fiber (g) 6, pro. (g) 22, sodium (mg) 386, Percent Daily Values are based on a 2,000 calorie diet
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