Ingredients
1 can (28 oz.) diced tomatoes with juice
2 tbsp. vegetable oil
3 medium yellow onions, minced
1/4 cup tomato paste
1 tbsp. fresh thyme, minced, or 1 tsp. dried thyme
salt
1/2 cup dry red wine
2 cups beef broth
2 cups chicken broth
2 carrots, peeled and sliced thick
1/3 cup soy sauce
1/4 cup pearl barley
2 lbs. steak, trimmed and cut into 1/2-inch pieces
ground black pepper
1/4 cup fresh parsley, minced

Directions
Using an electric food processor, pulse the tomatoes and juice until smooth, about 15 seconds. Set aside.

In a large non-stick skillet, heat the oil over medium-high heat. Add the onions, tomato paste, thyme and 1/4 teaspoon of salt. Saute until the onions are softened and lightly browned, about 10 minutes. Stir in the wine and use a spoon to scrape up any browned bits.

Transfer the mixture to a slow cooker. Stir in the processed tomatoes, beef broth, chicken broth, carrots, soy sauce and barley. Season the meat with salt and pepper then add it to the other ingredients in the slow cooker. Cover and cook on low heat for 9 to 11 hours or on high heat for 5 to 7 hours.

When done, turn off the heat and uncover. Allow the cooking liquid to settle for 5 minutes then skim off as much fat as possible. Stir in the parsley and adjust the seasonings by adding more salt and/or pepper to taste. Makes 6 to 8 servings.