The Spicy Olive's Slow CookerBeef, Barley and Squach Stew

The Spicy Olive Slow Cooker Beef, Barley and Squash Stew

The Spicy Olive's Slow CookerBeef, Barley and Squach Stew

The Spicy Olive Slow Cooker Beef, Barley and Squash Stew

Would be delicious with carrots or celery or other vegetables you might like to add!
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Servings: 6
Ingredients Method

Ingredients
  

  • 3 tablespoons The Spicy Olive's Garlic Olive Oil divided
  • 1 pound beef chuck roast cut into 3 pieces
  • dash salt and pepper
  • 1 clove Garlic minced
  • 4 sprigs thyme
  • 4 cups beef broth divided
  • 1/2 pound small potatoes halved
  • 2 cups butternut squash peeled and cubed
  • 1/2 cup pearl barley

Method
 

  1. If your slow cooker has a stove top safe insert then heat 1 1/2 tablespoons olive oil over medium heat, otherwise do in a medium skillet and transfer to slow cooker. Season beef with salt and pepper and brown pieces in olive oil until browned on all sides, about 6 minutes.
  2. Add remaining olive oil and garlic and sauté until fragrant. Place insert into slow cooker or transfer to slow cooker add thyme and 2 cups beef broth and scrape sides and bottom of pan to release browned bits. Transfer broth to slow cooker.
  3. Add potatoes, squash, and barley to slow cooker with 2 cups water and remaining 2 cups of beef broth. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours on high or 8 hours on low). Using 2 forks shred beef. Season with salt and pepper.