This is such a fabulous winter warmer. Packed full of protein and fibre it will keep your tummy from rumbling.
I love the idea of it cooking all day and coming in from the cold to a delicious hearty meal, that is all ready to serve. And if it is cooked all day, the meat will be so tender. You could have it on it’s own, or serve it with a small portion of rice, baked potato, or new potatoes.
Anthea uses diced lean beef, but my butcher recommended using shin beef, which does well when cooked at a lower temperature for a longer duration. Whatever you use, using the slow cooker will make sure it is delicious and tender when for tea time.
Print
Anthea’s Beef and Barley
- Total Time: 8 hours 10 minutes
- Yield: 4 1x
Description
Tender beef with vegetables
Ingredients
400g Lean diced Beef – lightly dusted in flour.
50g uncooked Barley
4 Carrots, peeled and cut in to bite sized pieces
1 onion, chopped
2 oxo cubes in 600ml water
400g tinned chopped tomatoes
1–2 Garlic cloves, peeled and chopped
2 tsp Worcester sauce
1tsp thyme or 1 fresh sprig
1 bay leaf
Salt & Pepper to taste
Instructions
- Simply dust the beef in flour and shake off the excess.
- Brown in frying pan, with a little spray oil.
- Add onions and garlic until softened.
- Transfer into the slow cooker and add the rest of the ingredients.
- Cook on low for 8 hours
- Prep Time: 10
- Cook Time: 8 hours
Nutrition
- Calories: 303