slow cooker beef barley soup

Ingredients

• 2 pounds blade steak aka chuck steak, cubed into bite-size pieces
• ground himalayan sea salt, as needed
• freshly ground black pepper, as needed (i always use mixed peppercorns)
• 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 large cloves garlic, pressed
• 1 can (28 oz.) 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
• 3/4 cup pearled barley
• 1 tablespoon worcestershire sauce
• 1 teaspoon dried rosemary
• 1 large bay leaf