Beef, Barley and Vegetable Stew

By CarolM-2

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

Preparation

Step 1

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.