Last Updated on March 4, 2022
This easy-to-assemble slow cooker stew is everything you want on a cold day. Hearty and heartwarming, it’s packed full of tender chunks of beef, two ultra-wholesome ancient grains, and a host of wintry root vegetables.
- 2 pounds ButcherBox steak tips cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 6 cups low sodium beef broth
- 1 cup dry red wine
- 8 large carrots peeled and sliced into ½-inch pieces
- 6 cloves garlic minced
- 6 medium-large yellow potatoes peeled and cut into 1-inch cubes
- 1 large yellow onion chopped
- ½ cup tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground sage
- ½ cup pearled barley
- ¼ cup bulgur cracked wheat
- 1 bay leaf
- Season the beef with salt and pepper.
- Heat the oil in a non-stick skillet over medium-high heat and sear the beef until it’s browned on all sides, about 5-7 minutes per side.
- Transfer the beef into a large slow cooker.
- Add the beef broth and wine; stir to incorporate fully.
- Add the carrots, garlic, potatoes, onion, tomato paste, mustard, thyme, oregano, sage, barley, bulgur, and bay leaf. Stir to combine.
- Cover and cook on high for 4 hours. Turn the heat down to low and cook for 2 more hours, or until the beef is so tender it separates easily when poked with a fork.
- Remove bay leaf. Top with sour cream or labneh, if desired, and serve.