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June 11, 2022
Slow-Cooker Beef and Barley

This Slow-Cooker Beef and Barley is a hearty meal that can be easier to eat than traditional stew. Plus, sometimes we need a change of pace.


  • 1 1/4 pounds boneless beef chuck (in one piece)
  • 1 cup pearl barley
  • 1/2 pound cremini mushrooms, quartered
  • 4 stalks celery, quartered
  • 6 medium carrots, quartered2 medium leeks, sliced (white and light green parts only)
  • 1 sprig thyme
  • 4 cups low-sodium beef broth
  • 1 tablespoon soy sauce
  • Kosher salt and freshly ground pepper 
  • Kosher salt and freshly ground pepper
  • Horseradish, for serving (optional)
  1. Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. 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. 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. Serve with horseradish, if desired.
Fading Memories was created to support family caregivers in a simple, on-demand form. When I was looking for advice on caring for my Mom, I needed this podcast. Since it didn’t exist, I created what I needed!
Jen – pod host

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