In a large skillet, brown half meat in oil. Add salt and pepper. Repeat with the remaining beef. (I used a non-stick skillet and didn't use oil). Set aside in the crockpot and sprinkle with barley.
In the same skillet, brown carrots, celery, mushrooms and onion. Add more oil if needed. Add salt and pepper. Add garlic, Dijon mustard and cook about 2 minutes. Deglaze with the wine and add chicken stock. Bring to boil and pour in the crockpot.
Cook around 5 hours at low heat or 3 hours at high heat until meat is easy to tear with a fork. Sprinkle with parsley. Adjust seasoning.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	499.9 Kcal (2093 kJ)
Calories from fat	168.93 Kcal
		% Daily Value*
Total Fat	18.77g	29%
Cholesterol	109.11mg	36%
Sodium	489.58mg	20%
Potassium	1321.15mg	28%
Total Carbs	35.89g	12%
Sugars	9.43g	38%
Dietary Fiber	7.5g	30%
Protein	41.92g	84%
Vitamin C	10.9mg	18%
Vitamin A	0.7mg	24%
Iron	4.6mg	26%
Calcium	89.4mg	9%

Amount Per 100 g
Calories	92.71 Kcal (388 kJ)
Calories from fat	31.33 Kcal
		% Daily Value*
Total Fat	3.48g	29%
Cholesterol	20.23mg	36%
Sodium	90.79mg	20%
Potassium	245mg	28%
Total Carbs	6.65g	12%
Sugars	1.75g	38%
Dietary Fiber	1.39g	30%
Protein	7.77g	84%
Vitamin C	2mg	18%
Vitamin A	0.1mg	24%
Iron	0.9mg	26%
Calcium	16.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.