What's for Dinner Tonight? - Slow Cooker Beef and Barley

 Although we have some warmer temperatures coming up this week, we all know that cooler weather will be here to stay soon. We all start to look to comfort foods when north winds start to chill our bones. Once again Food Network comes through with a nice hearty beef and barley stew. Just throw all the ingredients into your slow cooker and let it cook while you are at work. Come home to a house filled with the smell of deliciousness and a meal ready for your family to enjoy.

Slow Cooker Beef and Barley

1-1/4 pounds boneless beef chuck (in one piece)
1 cup pearl barley
1/2 pound cremini mushrooms, quartered

4 stalks celery, quartered

2 medium leeks, sliced (white and light green parts only)

1 sprig thyme

4 cups low-sodium beef broth

1 tablespoon soy sauce

1 cup water

salt and freshly ground black pepper

Horseradish, for serving 

1. Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a 6-quart slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours.

2. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. thin the vegetable-barley mixture in the slow cooker with some water, if desired (I did not do this). Divide among shallow bowls and top with beef. (I put the beef back into the slow cooker to combine with the barley and vegetables). Top with horseradish to serve.

Enjoy!