Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Slow-Cooker Beef and Barley

Name: Slow-Cooker Beef and Barley
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: 4 servings
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; Kosher salt and freshly ground pepper; Horseradish, for serving (optional)

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Level: Easy
Total: 8 hr 20 min

Prep: 20 min
Cook: 8 hr

Yield: 4 servings

Nutrition Info

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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.
Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Slow-Cooker Meals

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