Slow Cooked Beef & Pearl Barley Stew with Vegetables & Thyme
- Prep time: 8 hours 30 minutes
- Calories: 691
- 1 of Brown Onion
- 1 of Carrot
- 1 Stalk of Celery
- 1 of Parsnip
- 90 g of Pearl Barley
- 2 of Garlic Clove
- 300 g of Casserole Steak (Diced)
- 1 Small Bunch of Thyme
- 1 1 Pack of Ciabatta Panini (150g)
- 100 g of YPI Beef Stew Base
- 200 g of Chat Potatoes
- 2 Tsp of YPI Stew Spice Mix
Prepare Ingredients:Peel and dice 3⁄4 of the onion. Peel and mince garlic. Cut potato and parsnip into 2cm chunks. Medium dice carrot and celery. Pat beef dry on paper towel and dust in stew spice mix until thoroughly coated.
Brown Beef:In a pan, heat olive oil over medium high heat. Add dusted beef and sear for 3-4 minutes, until beef is browned all over.
Add Ingredients to Slow Cooker:Add the beef, onion, garlic, potatoes, celery, carrot, parsnip, thyme, stew base, pearl barley and 2 cups water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking on low for 6-8 hours.
You Plate It:Preheat the oven to 200°C. Remove thyme stalks from the slow cooker and turn off. Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired. Divide the beef stew between bowls, serve with warmed bread on the side and. Enjoy!