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Slow-cooker hearty beef and barley stew

Slow cooker hearty beef and barley stew

6
Points®
Total Time
8 hr 30 min
Prep
20 min
Cook
8 hr 10 min
Serves
8
Difficulty
Easy

Ingredients

Pearl barley

1½ cup(s), (300g)

Carrot(s)

3 medium, finely chopped

Brown onion

1 medium, chopped

Garlic

3 clove(s), crushed

Fresh rosemary

3 tsp, chopped

Beef stock cube

1 individual, dissolved in 1L (4 cups) water

Tomato juice

3 cup(s)

Worcestershire sauce

2 tsp

Beef topside, raw

500 g, cut into 4cm pieces

Cooked frozen spinach

250 g, thawed, chopped

Fresh flat-leaf parsley

⅓ cup(s), chopped

Instructions

  1. Combine barley, carrots, onion, garlic, rosemary, stock, tomato juice, 2 cups (500ml) water and Worcestershire sauce in a 4.5 litre (18-cup) slow cooker. Season with salt and pepper. Add beef to slow cooker. Cook covered, on high for 4 hours (or low for 8 hours) or until beef is fork tender.
  2. With tongs, transfer beef to a cutting board. With two forks, break beef into chunks and return to slow cooker. Add spinach and cook, covered on high for 10 minutes or until heated through. Serve sprinkled with parsley.

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