The Spicy Olive Slow Cooker Beef, Barley and Squash Stew
Would be delicious with carrots or celery or other vegetables you might like to add!
Servings
6
Servings
6
Ingredients
  • 3tablespoons The Spicy Olive’s Garlic Olive Oildivided
  • 1pound beef chuck roastcut into 3 pieces
  • dash salt and pepper
  • 1clove Garlicminced
  • 4sprigs thyme
  • 4cups beef brothdivided
  • 1/2pound small potatoeshalved
  • 2cups butternut squashpeeled and cubed
  • 1/2cup pearl barley
Instructions
  1. If your slow cooker has a stove top safe insert then heat 1 1/2 tablespoons olive oil over medium heat, otherwise do in a medium skillet and transfer to slow cooker. Season beef with salt and pepper and brown pieces in olive oil until browned on all sides, about 6 minutes.
  2. Add remaining olive oil and garlic and sauté until fragrant. Place insert into slow cooker or transfer to slow cooker add thyme and 2 cups beef broth and scrape sides and bottom of pan to release browned bits. Transfer broth to slow cooker.
  3. Add potatoes, squash, and barley to slow cooker with 2 cups water and remaining 2 cups of beef broth. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours on high or 8 hours on low). Using 2 forks shred beef. Season with salt and pepper.