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- 2 lb boneless stew meat in roughly 1" cubes
- 4 Tbsp veg oil
- 4 cloves garlic minced fine
- 1 32 oz box beef broth
- 1 c red wine
- 5 celery stalks diced
- 3 large carrots diced
- 1 large bunch green onions chopped in 1" segments
- 1 cup pearled barley
- 2 Tbsp thyme
- 2 Bay leaves
- 1/2 cup chopped Italian parsley
- Salt and pepper
- 6 c water
- Season the beef cubes with salt and pepper.
- Using half of the oil, heat in a frying pan until shimmering.
- Brown half of the meat and place in the slow cooker.
- Deglaze the frying pan with half of the wine.
- Repeat a second time but quickly sautee the garlic before deglazing.
- Place the rest of ingredients in the slow cooker and season well (salt depending on the saltiness of the broth and generous amounts of pepper)
- Cook on low for 4 hours, adjust the salt and pepper then cook on medium for 4 more hours (depends on slow cooker - low may be good enough)
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