Crockpot Beef Barley Stew

The original recipe is done in a dutch oven on the stove top, but considering all my Le Creuset pieces are still in boxes somewhere since we moved here over a year ago (*sigh*), I ended up throwing everything into a crockpot and it still turned out great.

Crockpot Beef Barley Stew
Adapted from this recipe.

Ingredients:

• 2-pound roast (sirloin tip roast, chuck roast, etc.), cubed, all visible fat removed
• 6 medium carrots, sliced
• 6 celery stalks, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (5 oz.) packages of sliced mushrooms
• 2 (14.5 oz.) cans of diced tomatoes
• 3 cups beef broth
• 2 bay leaves
• 2 teaspoons Tastefully Simple Seasoned Salt
• 1 teaspoon Tastefully Simple Garlic Garlic
• 1 teaspoon dried thyme
• a dozen turns of the pepper grinder
• 2/3 cups of pearl barley
• 1/4 cup whole wheat flour
• 1/3 cup water
• 2 tablespoons balsamic vinegar
• a few dashes of worcestershire sauce

Directions:

• Dump all of the ingredients, except the last 4, into a crockpot and cook for 6 - 8 hours.
• In the last 1/2 hour, whisk 1/4 cup flour and 1/3 cup water in a bowl until smooth.  Add to crockpot and stir.
• Add balsamic vinegar and worcester sauce and stir.
• Finish cooking.