Posted by: marthabernie | October 24, 2013

BEEF, BARLEY and VEGETABLE STEW

Well, the weather is changing here in Southern California, and the evenings are getting cool.  I am thinking about getting the slow cooker out.  Here is a recipe that I intend to try soon.

BEEF, BARLEY & VEGETABLE STEW

2 tablespoons olive oil, divided

coast salt and pepper

1 lb beef chuck, cut into 3 pieces

3 garlic cloves, minced

4 thyme sprigs

4 cups chicken or beef broth, divided

1/2 pound small potatoes, halved

1/2 medium butternut squash ne pound) peeled and diced (about 2 cups)

1/2 cup pearl barley

Heat one tablespoon oil over medium high heat.  Season beef with salt and cook until pieces are browned on all sides, about 6 minutes.  Transfer to a 5 to 6 quart slow cooker.  Add remaining oil to the skillet, then the garlic and thyme and sauté until fragrant, one minute.  Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon.  Transfer mixture to slow cooker.  Add potatoes, squash, barley, 2 cups water and remaining broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours, or 8 hours on low.  Using two forks, shred beef,  Season to taste with salt and pepper.


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