Slow-cooker beef and barley

Food Network

Serves: 4

  • 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)

Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in aslow 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.

*Chef’s note: Pretty gummy and unattractive, but not awful in flavor. I completely forgot the horseradish but would recommend that to boost the freshness; I couldn’t distinguish many separate flavors when this dish came out of the slow cooker. Still comforting on a chilly evening!

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