Slow-Cooker Beef and Barley

Level: Easy

• Yield: 4 servings
• Nutritional Information (per serving): Calories 647; Total Fat 29 g; Saturated Fat 11 g; Cholesterol 96 mg; Sodium 897 mg; Carbohydrates 57 g; Dietary Fiber 12 g; Protein 40 g
• Total time: 8 hr 20 min
• Preparation time: 20 min
• Cooking time: 8 hr

Ingredients

• 1 1/4 pounds boneless beef chuck (whole piece)
• 1 cup pearl barley
• 1/2 pound cremini mushrooms, quartered
• 4 celery stalks, 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 black pepper, to taste
• Horseradish, optional for serving

Directions

1. Place the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth, and soy sauce into the slow cooker. Add 1 cup of water with 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low without stirring for 8 hours.
2. After cooking, remove the lid and skim any excess fat from the surface. Transfer the beef to a cutting board, let it rest briefly, then slice or shred into bite-sized pieces.
3. If the vegetable and barley mixture is too thick, thin with additional water to desired consistency. Divide the barley and vegetables among shallow bowls, top with the prepared beef, and serve with horseradish if desired.

Photograph by Antonis Achilleos

Courtesy of Recipe Iseasy Magazine