Sunday, 26 July 2015

Beery Barley Beef: Slow Cooker Recipe

The weather has been really strange in Bristol recently. One day it's really hot and sunny, the other is torential rain, because of this we decided to get our trusty slow cooker out so whatever the weather we would have dinner ready at the end of the day.
This recipe is from 200 Slow Cooker Recipes by Sara Lewis

1 tablespoon sunflower oil
500g extra lean stewing beef
1 onion
1 tablespoon plain flour
250g carrots
250g parsnips or potato
300ml light ale
750ml beef stock
mixed herbs
100g pearl barley
salt and pepper

Preparation time: 15mins
Cooking temp: low
Cooking time: 9-10
Serves: 4

1. Preheat the slow cooker if necessary.

2. Peel and chop all the vegetables

3. Heat the oil in the pan and once hot enough add the beef. Ensure the beef is cooked through and transfer to the slow cooker using a slotted spoon.

4. Add the onion to the frying pan and cook until lightly browned.

5. Mix in the flour, then add the vegetables and beer. Bring to the boil and pour into the slow cooker. 


6. Add the stock to the frying pan along with the mixed herbs, a little salt and pepper and bring to the boil. Pour the contents of the frying pan into the slow cooker.  

7. Add the pearl barley, cover with the lid and cook on low for 9-10 hours until the beef is tender.

As a non drinker it was very beery for me, but I did really enjoy it! We paired the beef with kale and spinach which was a good choice.


Why don't you give it a try!

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