Slow Cooker Beef Barley Soup

• 2 lbs blade steaks, cubed into bite-size pieces (aka chuck steak)
• 1/2 tablespoon sea salt (to taste)
• 1/2 tablespoon black pepper (to taste)
• 1 1/2 tablespoons olive oil
• 1 1/2 cups white onions, chopped
• 1 1/2 cups carrots, sliced
• 1 1/2 cups celery, sliced
• 2 garlic cloves, pressed
• 1 (28 ounce) can diced tomatoes (with its liquid)
• 2 tablespoons tomato paste
• 2 1/2 cups low sodium chicken broth
• 2 1/2 cups low sodium beef broth
• 1/4 cup dry red wine (optional)
• 3/4 cup pearl barley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 bay leaf

1. Cube beef and then season generously with salt and black pepper. In a large skillet over medium heat, add oil. When hot but not smoking, add meat and quickly sear for about 4 minutes or until most of red is gone even though meat is not totally cooked; remove from heat and set aside.
2. In a slow cooker, add onion, carrot, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine. Add seared meat including the drippings; stir well. Add bay leaf and cook for 4 1/2 hours on "High" or 8 hours on "Low", or until beef is tender and vegetables are cooked.
3. If using stove top instead of slow cooker, simmer for 1 hour on medium heat.

blade, salt, black pepper, olive oil, white onions, carrots, celery, garlic, tomatoes, tomato paste, chicken broth, beef broth, red wine, pearl barley, worcestershire sauce, rosemary, bay leaf

Taken from www.food.com/recipe/slow-cooker-beef-barley-soup-538031 (may not work)