Here's another delicious and simple slow-cooker meal.
Dice 4 stalks of celery into 1/2 inch pieces. Then take 8 carrots, peel, split and cut into 1 inch pieces.
You'll need three leeks...just the white and very pale green portion. Split it down the center and cut into 1/2 inch slices.
Wash your leeks by floating them in water, and swirling them around with your hand. The dirt will settle to the bottom. Scoop out with a slotted spoon.
In your slow-cooker, combine the veggies with a pound of stew meat. This is a beef recipe, but I actually used Moose here.
Add in 4 cups beef broth, 2 cups of water, a tsp Thyme, some Salt & Pepper and a tablespoon of Soy Sauce.
And finally 1 cup of Barley
Stir it all together, cover and cook on low for 8 hours.
Enjoy!
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Slow-Cooker Beef & Barley Stew
by Conni Smith
4 stalks Celery
8 Carrots
3 Leeks
1 lb Stew Meat
4 c Beef Broth
2 c Water
1 tsp Thyme
1 tsp Salt
1/2 tsp Pepper
1 Tb Soy Sauce
1 c Barley
Cut your celery into 1/2 inch pieces.
Peel, trim and split your carrots then cut into 1 inch pieces.
Take your leeks and trim off the dark green portion and ends.
Split the leeks and then cut into 1/2 inc slices.
Plunge your leeks into a bowl of cold water, and swirl it around with your hand, so that all of the dirt comes out of the layers.
Scoop out with a slotted spoon.
In your slow-cooker, combine the veggies with a pound of stew meat.
Add in all of the remaining ingredients.
Stir together.
Cover and cook on low for 8 hours.
Enjoy!
