Simmered Beef Cubes With Veggies and Barley

"This is a recipe from Ricardo I made today. This can be frozen and it's made in the crockpot."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by Annacia photo by Annacia
photo by Boomette photo by Boomette
photo by Boomette photo by Boomette
Ready In:
5hrs 30mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • In a large skillet, brown half meat in oil. Add salt and pepper. Repeat with the remaining beef. (I used a non-stick skillet and didn't use oil). Set aside in the crockpot and sprinkle with barley.
  • In the same skillet, brown carrots, celery, mushrooms and onion. Add more oil if needed. Add salt and pepper. Add garlic, Dijon mustard and cook about 2 minutes. Deglaze with the wine and add chicken stock. Bring to boil and pour in the crockpot.
  • Cook around 5 hours at low heat or 3 hours at high heat until meat is easy to tear with a fork. Sprinkle with parsley. Adjust seasoning.

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Reviews

  1. Lori Mama
    Hearty, robust dish. I used beef broth. Made for Everyday Holiday Tag. :)
     
  2. Annacia
    DH and I both loved this, we are fans of beef barley. I skipped the wine and used beef broth instead of chicken. The mustard added an interesting under note that made this different but very good. It's a hearty winter soup that is a meal in it's self.
     
  3. Mandy
    This made for a lovely filling meal. I didn't bother browning the meat, just threw ita ll in the slow cooker to save on dishes, served over brown rice for a wholesome & healthy dinner.
     
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Tweaks

  1. Annacia
    DH and I both loved this, we are fans of beef barley. I skipped the wine and used beef broth instead of chicken. The mustard added an interesting under note that made this different but very good. It's a hearty winter soup that is a meal in it's self.
     

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