The Olive Bin

Slow Cooker Beef, Barley & Squash Stew

Cook 1 1/2 T olive oil over medium heat in a skillet. Season beef with salt and pepper, and brown pieces in olive oil until browned on all sides (about 6 minutes). Add remaining olive oil and garlic; saute until fragrant. Transfer to slow cooker; add thyme and 2 C beef broth. Scrape down sides and bottom of pan to release browned bits, and transfer to slow cooker. Add potatoes, squash, and barley to slow cooker with remaining 2 C beef broth and 2 C water. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours; or about 8 hours on low). Using 2 forks, shred beef. Season with salt and pepper.
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Ingredients

Number Of Servings: 6

1 1/2 T + 1 1/2 T of The Olive Bin's Garlic Olive Oil
1 lb beef chuck roast, cut into 3 pieces
Sea salt and pepper
1 garlic clove, minced
4 thyme sprigs
2 C + 2 C beef broth
1/2 lb small potatoes, halved
2 C butternut squash, peeled and cubed
1/2 C pearl barley

Directions

  1. Cook 1 1/2 T olive oil over medium heat in a skillet. Season beef with salt and pepper, and brown pieces in olive oil until browned on all sides (about 6 minutes). Add remaining olive oil and garlic; saute until fragrant. 
  2. Transfer to slow cooker; add thyme and 2 C beef broth. Scrape down sides and bottom of pan to release browned bits, and transfer to slow cooker.
  3. Add potatoes, squash, and barley to slow cooker with remaining 2 C beef broth and 2 C water. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours; or about 8 hours on low).
  4. Using 2 forks, shred beef. Season with salt and pepper. 
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