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Method
Make it happen
- 01
Use fully thawed beef. Heat oil in a frying pan and brown the beef in batches for 5–7 minutes; transfer to the slow cooker.
- 02
Soften onion in the same pan for 3 minutes; add garlic for 30 seconds, then tip into the slow cooker.
- 03
Stir pearl barley, carrots and rosemary through the stock before cooking; increase stock to 650 ml.
- 04
Pour over the measured stock and stir to combine. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is very tender.
- 05
If the barley is firm at the end, cook on HIGH for another 30–60 minutes with a splash of boiling water.
- 06
Taste the barley to make sure it is fully tender, season and serve hot; add boiling stock and continue on HIGH if it needs more time.