Mushrooms, Onions & Carrots

• 2 tsp olive oil, divided
• 1 lb button or cremini mushrooms, halved
• 2 cups water to deglaze pan, divided
• 4 medium carrots, cut into ½" rounds
• 2 medium onions, cut into ½" pieces
• ½ tsp dried thyme

Beef, Tomatoes & Barley

• 1 tsp olive oil
• 1½ lbs beef, cut into ½" cubes [chuck roast is used in this video]
• 1 cup water to deglaze pan
• 4 cups of water added directly to slow cooker
• 28 oz can whole peeled tomatoes
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1½ tbsp salt
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• ¾ cup pearled barley

To Finish

• 1 cup frozen peas, thawed

Special Equipment

• slow cooker

Brown the Mushrooms, Carrots & Onions

1. Heat a skillet over medium-high heat. Add mushrooms and 1 tsp of olive oil.  Brown mushrooms on all sides, about 2-3 minutes, transfer to a bowl and set aside
2. Add 1 cup of water to the skillet and deglaze (scrape the bottom of the skillet to remove and dissolve caramelized bits of flavorful food). Pour mushroom-water into a bowl (or fat separator) and set aside
3. Wipe the skillet and heat 1 tsp of olive oil. Add carrots, onions and ½ tsp dried thyme. Brown onions and carrots, about 8-10 minutes. Transfer onions and carrots (not mushrooms) to a slow cooker
4. Deglaze the skillet with 1 cup of water. Add carrot/onion water to the mushroom water (creating a vegetable water)

Brown the Beef, Set the Slow Cooker & Finish the Soup

1. Wipe pan and heat 1 tsp oil.  Increase heat to high and brown meat on all sides, about 10-12 minutes. Transfer meat to the slow cooker
2. Deglaze pan with 1 cup water. Add meat water to vegetable water and add to slow cooker
3. Add 4 cups of water to the slow cooker along with tomatoes, garlic, thyme, salt, Worcestershire sauce, soy sauce and pearled barley
4. Cover and cook for at least 6 hours (and up to 12 hours) or low or 4 hours on high
5. Check seasonings, add the browned mushrooms and peas and heat vegetables through before serving