Slow cooker hearty beef and barley stew
4
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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