Slow-Cooker Beef and Barley (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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Ingredients:
1 1/4 pounds boneless beef chuck (in one piece) |
1 cup pearl barley |
1/2 pound cremini mushrooms, quartered |
4 stalks celery, 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 pepper |
horseradish, for serving (optional) |
Directions:
1. Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours.
2. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
3. Per serving: Calories 647; Fat 29 g (Saturated 11 g); Cholesterol 96 mg; Sodium 897 mg; Carbohydrate 57 g; Fiber 12 g; Protein 40 g
4. Photograph by Antonis Achilleos
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