Slow-Cooker Beef and Barley

Ingredients

• 1.3 pounds beef chuck boneless in one piece
• 6 medium carrots quartered
• 4 stalks celery quartered
• 0.5 pound cremini mushrooms quartered
• 4 servings kosher salt and pepper freshly ground
• 2 medium leeks light white green sliced and parts only
• 4 cups beef broth low-sodium
• 1 cup pearl barley 
• 1 tablespoon soya sauce 
• 1 sprig thyme leaves 

Equipment

• bowl
• slow cooker
• cutting board

Directions

1. Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker.
2. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat.
3. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef.
4. Serve with horseradish, if desired.
5. Photograph by Antonis Achilleos