Slow Cooker Beef, Ale and Mushroom Pearl Barley Pot

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Chopping board and sharp knife

• 1 tablespoon vegetable oil
• 700 g braising steak, cut into 4 cm chunks
• 1 medium brown onion, finely chopped
• 2 carrots, sliced
• 2 sticks celery, sliced
• 2 cloves garlic, finely chopped
• 2 tablespoons plain flour
• 330 ml dark ale or alcohol-free dark ale
• 600 ml hot beef stock
• 2 teaspoons English mustard
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 150 g pearl barley, rinsed
• 250 g chestnut mushrooms, quartered
• 150 g frozen peas
• 1 tablespoon chopped fresh parsley
• ½ teaspoon fine salt, plus extra if needed
• ¼ teaspoon black pepper, plus extra if needed

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6

Pat the beef dry with kitchen paper and season with the salt and pepper. Heat the oil in a large frying pan over a medium-high heat and brown the beef in batches for 2–3 minutes on each side. Transfer it to the slow cooker. If preferred, skip browning and add the beef directly to the slow cooker.