Slow-Cooker Beef and
Barley
(8 hour slow cooking) Serves 4
1 +1/4 Lbs boneless Chuck - in one piece
One Cup Pearl
Barley
1/2 Lb Mushrooms - quartered
4 Stalks Celery - quartered
6 Medium Carrots - quartered
2 Medium Leeks
- sliced (white and light green parts only)
1 Sprig of Thyme
4 Cups Low Sodium Beef Broth
1 tsp Salt & 1/4 tsp Pepper
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1.
Put all ingredients into slow cooker with One Cup of water.
Cover and cook on low for
8 hours.
2. Uncover and skim off excess fat. Transfer beef to cutting board, let cool slightly
then slice or shred into bite sized pieces.
3. Thin the vegetable barley mixture
with some additional water if desired. Divide among shallow bowls and top with the beef .
A
hearty winter dish - ENJOY !
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