Slow-Cooker Beef and Barley

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I thought this was a wonderful recipe. My family loved it! I have to say that I do love barley.

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I thought this was a wonderful recipe. My family loved it! I have to say that I do love barley.

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I love barley and thought the veggies and beef with it sounded good. Unfortunately, this was terrible. I thought after reading the comments, I could save it by adding worcestershire and garlic-but no go. This had a generally unpleasent taste, and yes, pretty bland. I won't bother trying to work with this any more. Find another recipe and save yourself a dissapointment.

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Total mush...but I give i 3 stars cause I think it was because I used quick cooking barley. I only cooked it 7 hours, next time I'll try regular barley and even less time.

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I made this with high expectations, coming from the Food Network Magazine, but I was sadly disappointed. It was very bland, one dimensional and needed more salt. In order to use the leftovers, I added salt, worcestershire sauce, sauteed onions and garlic and added wine. After all that, it tasted pretty good. My recommendation would be to not make it as is unless you enjoy very bland food.

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My family and I thought this was delicious! Next time I think I'll add a little garlic - you can never go wrong with garlic! I got the meat at Costco so it was a little more economical and a really, really great cut. You could add extra salt while it's cooking, but we preferred to add it when we ate as not everyone thought it needed more. Will definitely be making this one again!

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This was not tasty at all. My family and I were so disappointed. I have so much left over and I am trying to think what I can do to kick this up. I would not make this again. I don't want to give it any stars, but it won't post without one. This was a real dud!

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This recipe was very good. Used portabella mushrooms instead of cremini and one bag of baby carrots rather than chopping our own carrots, which worked well, though I would suggest two bags of carrots as there weren't many. We left it in the slow cooker for about 24 hours, on high for the first four hours, on warm for the next 19 hours and on low for the last hour (times are approximate. Don't worry about taking the meat out and shredding it, just stir the entire thing a few times several hours before eating and it will fall apart in the slow cooker. Do skim off the fat as best as you can, as this dish is not as good with mouth fulls of grease. Treat it like a stew and enjoy. Be sure to have some crusty bread on hand to sop up the gravy with.

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What a letdown. Was tasteless and unappealing. Replacing some of the broth with wine might lift this to an edible level but as it is don't waste your time or the ingredients. Tried to rescue the leftovers but no luck there....we love leftovers normally but this was thrown down the garbage disposal.

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I like this recipe very much except for the lack of salt. Next time, I will use regular broth. I found myself adding a lot of salt. And make sure you use the white hoarseradish. The red beets add a sweetness that does not taste good with this soup at all.