33 degrees, mixed rain and snow
Come and See, Lean Year
It’s crockpot season. Snow has arrived and Thanksgiving is just around the corner making it prime time to pull out the old slow cooker and get her ready for the long winter ahead. My crockpot hadn’t seen the light of day in quite some time.
Crockpot Beef & Barley Stew
Serves 6. Recipe adapted from Minnesota-based food blogger, Brenda Score, at A Farmgirl’s Dabbles.
- 2 pounds boneless beef chuck roast, cubed
- 1 tablespoon olive oil
- kosher salt and pepper
- 4 carrots, peeled and thickly sliced
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 8 ounces crimini mushrooms, sliced
- 4 yellow potatoes, peeled and cut into bite-size cubes
- 1 sprig fresh rosemary
- 1 cup dry red wine
- 1/4 cup tomato paste
- 1 tablespoon dijon mustard
- 1 teaspoon dry thyme
- 1 bay leaf
- 6 cups beef broth
- 1 cup barley (I used 100% whole barley from Alaska Flour Company, but pearled barley can also be used)
- fresh parsley or chives, chopped, for garnish
To a large dutch oven over medium-high heat, add the oil. Season the beef generously with kosher salt and pepper. Working in batches in a single layer on the bottom of the pan, sear the meat until browned on all sides. Transfer the seared beef to a plate to rest while repeating with the remaining batches.
When all of the beef has been seared and set aside, add the carrots and onion to the pan. Cook, stirring occasionally, about 3 minutes. Add the garlic and mushrooms to the pan and continue cooking another 2 minutes. Add the potatoes and rosemary. Degalze the bottom of the pan with the red wine, scraping the bottom of the pan with a spatula. Stir in the tomato paste, dijon mustard, thyme, and bay leaf.
Transfer the contents of the pot to the crockpot. Pour in enough beef broth to cover, about 6 cups. Stir in the barley. Cover and cook on high for four hours. Reduce the crockpot temperature to low and cook two more hours. Discard the rosemary sprig and bay leaf. Season the stew with salt and pepper as needed. Serve with freshly chopped parsley or chives on top.