Slow-Cooker Beef & Barley

By á-4084

Based on the reviews I've read, I decided on the following modifications which made this dish delicious! I added 6 cloves of garlic and seasoned with dried thyme, salt and pepper. Instead of a cup of water I added chicken broth along with 4 bay leaves. Lastly, I cooked it for only 6 hours, not 8.

Ingredients

• 1 1/4 pounds boneless beef chuck (in one piece)
• 1 cup pearl barley
• 1/2 pound cremini mushrooms, quartered
• 4 stalks celery, quartered
• 6 medium carrots, quartered
• 2 medium leeks, sliced (white and light green parts only)
• 1 sprig thyme
• 4 cups low-sodium beef broth
• 1 tablespoon soy sauce
• Kosher salt and freshly ground pepper
• Horseradish, for serving (optional)

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.