SLOW-COOKER BEEF AND BARLEY RECIPE

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
• salt and freshly ground pepper
• horseradish, for serving (optional)

 

DIRECTION

• Mix 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 in it.
• Cover it with a lid and cook on low heat, undisturbed, for about 8 hours.
• Uncover it and remove any excess fat on the top.
• Remove the beef to a cutting board, let it cool down 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.
• Split among small-minded bowls and top with the beef.
• Hand out with horseradish, if preferred.