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Ingredients
2 Tablespoons olive oil, divided
Coarse salt and pepper, to taste
1 Pound beef chuck, cut into 3 pieces
3 Garlic cloves, minced
4 Thyme sprigs
4 Cups chicken or beef broth, divided
1/2 Pound small potatoes, halved
2 Cups butternut squash, peeled & chopped
1/2 Cup pearl barley
Instructions
In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5 to 6-quart crockpot.
To the skillet, add remaining tablespoon oil, the garlic, and thyme and saut� until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to crockpot.
Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to crockpot, cover, and cook on LOW for 8 to 10 hours, until meat is very tender. Using two forks, shred beef, season to taste with salt and pepper.