Serves
4
Prep
15
mins
Cooking
815
hrsmins
Slow Cooker Beef & Barley
- Nutritional fact- Pearl Barley contains more dietary fibre than brown rice
Directions
Step 1
Heat a little of the oil in a frying pan over medium-high heat. Add beef cubes in batches and sear until golden brown. Set aside.
Step 2
Add remaining oil to pan and cook onion and garlic for 3-4 minutes, until tender.
Step 3
Pour the beef stock and water into the bowl of the slow cooker. Add barley, carrots, celery, onion mixture, beef cubes and thyme sprigs. Cook on low setting for 8 hours. Season to taste, fold in parsley and accompany with some crusty bread and green beans.
Tips
- For a faster result, cook on a high setting for approx. 4.5 hours.
Ingredients
- 1 tbs olive oil
- 1kg blade or chuck steak, cut into 4cm dice
- 1 onion, sliced
- 3 garlic cloves, crushed
- 4 cups beef stock
- 2 cups water
- 1 cup, prepared and rinsed McKenzie's Pearl Barley
- 2 carrots, diced
- 1 celery stick, sliced
- 3 sprigs thyme
- 1/2 cup parsley, finely chopped
- to taste McKenzie's Natural Salt & Pepper Grinder
- for serving Crusty bread and green beans
