Chef Ashley McGee
Slow Cooker Beef and Barley Casserole
2 pound stewing beef (diced)
1/2 teaspoon Sea salt
1/2 teaspoon ground black pepper
2 cups sliced carrots, peeled
1 cup chopped celery
1 1/2 cups chopped onion
2 cups sliced button mushrooms
1 cup swede, small dice
3 tablespoons minced garlic
½ cup barley (washed)
2-3 tablespoons fresh chopped thyme leaves
1 can diced tomatoes
2-3 tablespoons Worcestershire Sauce
1 Oxo cube
32oz reduced sodium beef broth
Sea salt & freshly ground black pepper to season
1/4 cup chopped fresh parsley
1. Season the beef with salt & pepper, place into the crock pot.
2. Add the remaining dry ingredients to the crock pot.
3. Pour over the tomatoes, add the Worcestershire sauce, sprinkle over the Oxo cube, then pour in enough stock to cover the dry ingredients, stir together.
4. Place on the lid and cook on high for 4-5 hours. Taste and re-season if necessary, stir in fresh parsley. Serve with crusty bread.
Makes 8-10 Servings