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Slow Cooker Beef, Ale and Mushroom Pearl Barley Pot | DadTheFoodie

Slow Cooker Beef, Ale and Mushroom Pearl Barley Pot recipe photograph

Instructions

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.
Add the onion, carrots, celery and garlic to the frying pan and cook for 3 minutes, stirring to lift any browned bits. Sprinkle over the flour and stir for 1 minute.
Gradually pour the ale into the pan, stirring until smooth, then add the hot beef stock, mustard and Worcestershire sauce. Bring just to a simmer and pour the mixture into the slow cooker.
Add the bay leaves, dried thyme and rinsed pearl barley. Stir well so the beef and barley are covered by the liquid. Cover and cook on low for 6 hours.
Stir in the mushrooms, cover again and cook on low for a further 45 minutes to 1 hour, until the beef is tender and the barley is soft. Stir in the frozen peas for the final 10 minutes.
Remove the bay leaves, taste and adjust the seasoning. Sprinkle with parsley and serve in warm bowls. The barley will continue to thicken the gravy as it stands, so add a splash of hot water if needed.

Equipment needed

Recommended slow-cooker size: 3.5 litre

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

Swaps and substitutions

Braising steak → Diced beef suitable for slow cooking
Avoid very lean steak, which can become dry during the long cooking time.
Dark ale → Alcohol-free dark ale or extra beef stock
Extra stock gives a milder, less malty flavour.
Pearl barley → Puy lentils
Use 150 g and check the texture during the final hour; the finished gravy may be slightly thinner.
Chestnut mushrooms → Closed-cup mushrooms
Slice or quarter them before adding.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. The pearl barley will absorb more gravy as it chills; add a splash of water or stock before reheating. Defrost: Defrost frozen portions in the fridge overnight in a covered container. Reheat until piping hot throughout, adding a splash of water or stock if necessary. Do not defrost at room temperature.
Reheating: Reheat on the hob or in the microwave until piping hot throughout, stirring occasionally. Add a little water or stock if the barley has made the mixture too thick. Only reheat the portion you intend to eat.
Leftover ideas: Serve reheated leftovers with crusty bread, spoon them over mashed potatoes, or loosen with extra stock to make a thick beef and barley soup.

Allergen information

Contains gluten from the plain flour, pearl barley, ale and Worcestershire sauce. Check the stock, mustard and Worcestershire sauce labels for additional allergens. Use gluten-free alternatives where needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 420 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

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

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Slow cooker

Tags: Slow cooker, Beef, Ale, Mushrooms, Pearl barley, Family dinner, One-pot meal, Freezer friendly

Slow Cooker Beef, Ale and Mushroom Pearl Barley Pot

Name: Slow Cooker Beef, Ale and Mushroom Pearl Barley Pot
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 4 servings
Ingredients: 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

This hearty beef, ale and mushroom pearl barley pot is a family-friendly alternative to a traditional casserole. Pearl barley thickens the savoury beef-stock gravy as the beef becomes tender, while mushrooms and vegetables add plenty of texture and flavour.

Prep: 25 min
Cook: 7 hrs
Total: 7 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

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

Ingredients

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

Substitutions

Braising steak → Diced beef suitable for slow cooking (Avoid very lean steak, which can become dry during the long cooking time.)
Dark ale → Alcohol-free dark ale or extra beef stock (Extra stock gives a milder, less malty flavour.)
Pearl barley → Puy lentils (Use 150 g and check the texture during the final hour; the finished gravy may be slightly thinner.)
Chestnut mushrooms → Closed-cup mushrooms (Slice or quarter them before adding.)

Instructions

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.
Add the onion, carrots, celery and garlic to the frying pan and cook for 3 minutes, stirring to lift any browned bits. Sprinkle over the flour and stir for 1 minute.
Gradually pour the ale into the pan, stirring until smooth, then add the hot beef stock, mustard and Worcestershire sauce. Bring just to a simmer and pour the mixture into the slow cooker.
Add the bay leaves, dried thyme and rinsed pearl barley. Stir well so the beef and barley are covered by the liquid. Cover and cook on low for 6 hours.
Stir in the mushrooms, cover again and cook on low for a further 45 minutes to 1 hour, until the beef is tender and the barley is soft. Stir in the frozen peas for the final 10 minutes.
Remove the bay leaves, taste and adjust the seasoning. Sprinkle with parsley and serve in warm bowls. The barley will continue to thicken the gravy as it stands, so add a splash of hot water if needed.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. The pearl barley will absorb more gravy as it chills; add a splash of water or stock before reheating. Defrost: Defrost frozen portions in the fridge overnight in a covered container. Reheat until piping hot throughout, adding a splash of water or stock if necessary. Do not defrost at room temperature.

Reheat on the hob or in the microwave until piping hot throughout, stirring occasionally. Add a little water or stock if the barley has made the mixture too thick. Only reheat the portion you intend to eat.

Serve reheated leftovers with crusty bread, spoon them over mashed potatoes, or loosen with extra stock to make a thick beef and barley soup.

Allergen information

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Beef, Ale and Mushroom Pearl Barley Pot

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Beef, Ale and Mushroom Pearl Barley Pot

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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