A comforting and flavorful stew combining tender beef, hearty barley, and a rich red wine broth.
In a mixing bowl, combine the flour, salt, and pepper.
Mixing the dry ingredients thoroughly ensures even coating on the beef.
Add the beef to the bowl and toss to coat evenly with the flour mixture.
Coating the beef in flour helps to thicken the stew as it cooks.
Heat the oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Add the beef to the skillet and sear until browned on all sides.
Searing the beef locks in the juices and adds depth of flavor.
Transfer the beef to the crockpot.
Use a slotted spoon to transfer the beef, leaving excess oil behind.
In the same skillet, sauté the onion, celery, and garlic until softened.
Scrape the bottom of the skillet to incorporate any browned bits into the vegetables.
Add the sautéed vegetables to the crockpot.
Layering the vegetables over the beef ensures even cooking.
Add the beef broth, diced tomatoes, potatoes, mushrooms, barley, red wine, oregano, thyme, and basil to the crockpot.
Stir gently to combine all ingredients evenly.
Cover and cook on high for 5-6 hours or on low for 10-12 hours.
Cooking on low allows the flavors to meld together beautifully.
Serve the stew hot, garnished with fresh parsley if desired.
Serving with crusty bread enhances the meal experience.
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