Slow-Cooker Beef and Barley

Total Time:
8 hr 20 min
Prep:
20 min
Cook:
8 hr

Yield:
4 servings
Level:
Easy

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)
Directions

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.

Per serving: Calories 647; Fat 29 g (Saturated 11 g); Cholesterol 96 mg; Sodium 897 mg; Carbohydrate 57 g; Fiber 12 g; Protein 40 g

Photograph by Antonis Achilleos


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    Slow-Cooker Meals