Beef, Barley and Vegetable Stew

Beef, Barley and Vegetable Stew
Beef, Barley and Vegetable Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbsp. olive oil, divided

  • coarse salt and pepper

  • 1

    lb. beef chuck, cut into 3 peices

  • 3

    garlic cloves, minced

  • 4

    thyme sprigs

  • 4

    cups chicken or beef broth, divided

  • 1/2

    lb. small potatoes, halved

  • 1/2

    med butternut squash (1 lb) peeled and diced medium 2 cups.

  • 1/2

    cup pearl barley

Directions

1. In a lg. skillet, heat 1 Tbsp. oil over med-high heat. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a slow cooker. 2. To the skillet, add remaining tbsp. oil, the garlic and thyme, and saute until fragrant, about 1 minute. Add 2 cups broth and cook, stirring and scraping up brown bits with a wooden spoon. Transfer mixture to slow cooker. 3. Add potatoes, squash, barley, 2 cups water and remaining 2 cups broth. Cover and cook on high about 4 hours, or 8 hours on low. Using two forks, shred beef. Season to taste with salt and pepper.

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