Beef and Barley Stew – Slow cooker

Serves 8

  • 2 tablespoons olive oil
  • 2 pounds trimmed stewing beef in 1 inch cubes
  • 8 ounces mushrooms
  • 3 onions, finely chopped
  • 4 stalks celery, diced
  • 4 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 4 sprigs fresh rosemary or 2 teaspoons dried, crumbled
  • 1 teaspoon cracked black peppercorns
  • 1 cup barley, rinsed
  • 3 cups beef stock
  • 1/1/2 dry red wine

1. In a skillet brown beef in 1 tablespoon of olive oil over medium-high heat. Transfer to slow cooker (minimum 5 quart size).

2. Add remaining tablespoon of olive oil to pan and add mushrooms and toss until lightly seared. Transfer to slow cooker. Reduce heat to medium. Add onions, celery and carrots and cook, stirring until softened. Add garlic, rosemary, peppercorns, stirring for 1 minute. Add barley and toss to coat. Add beef stock and wine and bring to a boil. Season to taste with salt, if using. Transfer to slow cooker. Stir well.

3. Cover and cook on Low for 8 hours or on High for 4 hours, until meat is tender.