Beef and Barley Stew

Preheat a large cast-iron skillet over medium-high heat, then add the oil.

Meanwhile, pat the meat dry with a paper towel, then season with the salt and pepper, applying generously to each side. Sear both sides for five to six minutes, or until deeply browned. Remove from the skillet and set aside.

Reduce heat to medium, then add the tomato paste and caramelize it by cooking for one to two minutes, or until darkened in color.

Add the mushrooms and cook, stirring occasionally, until their moisture is released and they begin to brown, about six to eight minutes.

Transfer the mushrooms to the slow cooker, and deglaze the hot skillet by adding the wine and scraping any browned bits that may be stuck to the bottom.

Simmer the wine until halved in volume, about two to three minutes, then transfer it to the slow cooker.

Slice the seared beef into bite-sized pieces and toss with the cornstarch until evenly coated.

Add everything to the slow cooker except the peas, and stir to combine.

Cook on high for four hours or low for eight hours. Remove the bay leaves and stir in the peas.

Add more salt or pepper to taste, then serve.