By Sue Lau, A Palatable Pastime
1 to 2 tablespoons olive oil
1 to 1-1/2 pounds beef chuck (roast, or stewing beef, cut into small pieces)
6 ounces mushrooms, chopped
1 rib celery, chopped
1 large carrot, diced
1 small leek (white and light green parts only), well rinsed and chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1-1/2 cups dried barley
Salt and black pepper
Water
1. Heat oil in a large skillet and add beef, cooking until it is well browned.
2. While beef is browning, place all ingredients except water, salt and pepper into the bottom of a 3-quart slow cooker.
3. Add enough water to cover, and stir gently until tomato paste is mixed in.
4. Season to taste with salt and black pepper.
5. Add beef to slow cooker (adding it last helps keep the veggies down in the water).
6. Cover and cook on low for 8-10 hours or until carrots and barley are tender.
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