·1 tablespoon olive oil
·1 pound cubed beef, seasoned
·4 fingerling potatoes, roughly chopped
·4 medium carrots, roughly chopped
·1/2 onion, diced
·2 stalks celery, diced
·3 garlic cloves, minced
·1 quart beef broth, divided
·3/4 teaspoon dried thyme
·1 (15-ounce) can diced tomatoes
·1/2 cup barley, rinsed
·Salt and pepper, to taste
Heat a large skillet over medium-high heat and add about half of the oil. Working in batches, sear beef on all sides, adding oil as needed. Transfer seared beef to a slow cooker. Return skillet to the heat and add ½ cup of beef broth. Boil and scrape any browned bits from the bottom of the pan, then add to slow cooker. Add potatoes, onions, carrots, celery, garlic, thyme, diced tomatoes, barley and remaining broth to the slow cooker, then stir, cover and cook on high for 4 hours. Season to taste and garnish with parsley, then serve.
Having access to the freshest, best quality seasonal vegetables from Langtons has changed how we cook and eat. We have definitely benefited from Katherine and David’s care in providing the best conditions for growing our local organic veg.
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