The Olive Bin

Beef Barley Squash Stew

Cook 1 1/2 T olive oil over medium heat in a skillet. Season beef with salt and pepper, and brown pieces in olive oil until browned on all sides (about 6 minutes). Add remaining olive oil and garlic; saute until fragrant. Transfer to slow cooker; add thyme and 2 C beef broth. Scrape down sides and bottom of pan to release browned bits, and transfer to slow cooker. Add potatoes, squash, and barley to slow cooker with remaining 2 C beef broth and 2 C water. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours; or about 8 hours on low). Using 2 forks, shred beef. Season with salt and pepper.
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Ingredients

1 1/2 T + 1 1/2 T The Olive Bin's Garlic Olive Oil

1 lb beef chuck roast, cut into 3 pieces

Sea salt and pepper

1 garlic clove, minced

4 thyme sprigs

2 C + 2C beef broth

1/2 lb small potatoes, halved

2 C butternut squash, peeled and cubed

1/2 C pearl barley

Directions

  1. Cook 1 1/2 T olive oil over medium heat in a skillet. Season beef with salt and pepper, and brown pieces in olive oil until browned on all sides (about 6 minutes). Add remaining olive oil and garlic; saute until fragrant.
  2. Transfer to slow cooker; add thyme and 2 C beef broth. Scrape down sides and bottom of pan to release browned bits, and transfer to slow cooker.
  3. Add potatoes, squash, and barley to slow cooker with remaining 2 C beef broth and 2 C water. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours; or about 8 hours on low).
  4. Using 2 forks, shred beef. Season with salt and pepper.

Associated Products

Garlic Olive Oil
Garlic Olive Oil
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