Ingredients
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2 lbs stewed boneless beef cubes
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3 tablespoons extra virgin olive oil (I used a non-stick pan and omitted the oil)
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3/4 cup pearl barley
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6 large carrots, peeled and cut in slices of 3/4 inch
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2 celery ribs, cut in slices of 3/4 inch
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227 g white mushrooms, cut in quarters
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1 onion, minced
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3 garlic cloves, chopped
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2 tablespoons Dijon mustard
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1 cup red wine
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4 cups chicken stock
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1/4 cup Italian parsley, chopped
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salt and pepper
Instructions
- 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.