2 lb boneless stew meat in roughly 1" cubes
4 Tbsp veg oil
4 cloves garlic minced fine
1 32 oz box beef broth
1 c red wine
5 celery stalks diced
3 large carrots diced
1 large bunch green onions chopped in 1" segments
1 cup pearled barley
2 Tbsp thyme
2 Bay leaves
1/2 cup chopped Italian parsley
Salt and pepper
6 c water

Season the beef cubes with salt and pepper.

Using half of the oil, heat in a frying pan until shimmering.
Brown half of the meat and place in the slow cooker.
Deglaze the frying pan with half of the wine.

Repeat a second time but quickly sautee the garlic before deglazing.

Place the rest of ingredients in the slow cooker and season well (salt depending on the saltiness of the broth and generous amounts of pepper)

Cook on low for 4 hours,  adjust the salt and pepper then cook on medium for 4 more hours (depends on slow cooker - low may be good enough)
