Slow-Cooker Beef and Barley
- Level: Easy
- Total: 8 hr 20 min
- Prep: 20 min
- Cook: 8 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 647
- Total Fat
- 29 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 96 milligrams
- Sodium
- 897 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 12 grams
- Protein
- 40 grams
- Level: Easy
- Total: 8 hr 20 min
- Prep: 20 min
- Cook: 8 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 647
- Total Fat
- 29 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 96 milligrams
- Sodium
- 897 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 12 grams
- Protein
- 40 grams
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)
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
