Slow Cooked Beef & Pearl Barley Stew with Vegetables & Thyme
  • Prep time: 8 hours 30 minutes
  • Calories: 691
Slow cooked beef stew - what's not to love? With a special blend of ingredients in our You Plate It stew base and spice mix, it has a lovely depth of flavour. Not to mention, once you put it in the slow cooker, it's pretty much set and forget. Winning! Important Note: This is a 'slow cook' recipe, so it must be started in the morning. You can also cook in a low oven, around 120°C, in an ovenproof dish covered with foil for 8 hrs.
  • 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 34 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!