Slow cooker beef and barley stew.
Slow cooker beef and barley stew.
Courtesy photo/FOODLAND ONTARIO
A slow cooker is the ideal appliance for cooking less tender, but flavourful cuts of meat. Barley, a good source of fibre, thickens the stew without the need for flour. Serve this warming comfort food over mashed potatoes or with thick slabs of crusty whole-grain bread.
Preparation time: 10 minutes
Cooking time: about 15 minutes
Slow cooker time: eight to 10 hours
Serves: four
lb stewing beef cubes
2 tbsp vegetable oil
2 onions, chopped
2 carrots, chopped
2 cups beef broth
1/2 cup pot or pearl barley, rinsed
1 tbsp each packed brown sugar, tomato paste and red wine vinegar
1/2 tsp each salt and dried thyme leaves
1/4 tsp pepper
1 cup frozen peas, thawed
Trim any excess fat from beef, cut any large pieces smaller. Heat 1 tbsp oil in large skillet over medium-high heat; cook beef until browned, in two batches if necessary. Transfer to slow cooker.
Add remaining oil to pan; cook onions and carrots a few minutes until lightly softened. Stir in broth, barley, brown sugar, tomato paste, vinegar, salt, thyme and pepper; bring to simmer.
Pour into slow cooker; cover and cook on low for eight to 10 hours (or on high for four to five hours) until beef and barley are tender. Turn off slow cooker. Stir in peas and let stand for 10 minutes to heat peas.
~ Recipe courtesy of Foodland Ontario