- 1
- 20 mins
- 260 mins
Ingredients
- 2 tablespoons olive oil, divided
- Coarse salt and pepper
- 1 pound beef chuck, cut into 3 pieces
- 3 garlic cloves, minced
- 4 thyme sprigs
- 4 cups chicken or beef broth, divided
- 1/2 pound small potatoes, halved
- 1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
- 1/2 cup pearl barley
Preparation
Step 1
In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker. (Note: If you have a slow cooker insert that can be placed on the stove top, you can brown the beef directly in that insert.)
To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.