It is a crazy time at work so I have been looking for recipes that I can fix and forget while I am away. With a little prep the night before to chop the vegetables, it is a quick prep to put everything into the pot before I head to work.
Slow Cooker Beef and Barley
adapted from Food Network Magazine November 2011
2 pounds boneless beef chuck roast cut into in two pieces
1 cup pearl barley
1/2 pound baby bella mushrooms, quartered
4 stalks celery, quartered
6 carrots, peeled and quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig thyme
4 cups beef broth
1 tablespoon soy sauce
1 cup water
1 tsp Montreal Steak Seasoning
1/2 tsp kosher salt
1/2 tsp ground black pepper
Combine all the ingredients in the bowl of a slow cooker. Cover and cook on low, for about 8 hours.
Skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred into bite-size pieces. If you like a thinner stew, add additional beef broth to create your desired consistency. Divide among shallow bowls and top with the beef.