Beef, Vegetables and Barley Stew

INGREDIENTS

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 6 eschallots, diced
• 500g gravy beef, 2cm cubes
• 3 tsp sweet paprika
• 3 carrots, 1cm diced
• 400g pumpkin, 1cm diced
• 2 sticks celery, 1cm diced
• 2.25L beef stock
• 1 cup pearl barley

DIRECTIONS

1. Place the removable slow cooking bowl onto the stove top and heat over a medium heat. Add the oil and sauté the garlic and eschallots until golden brown. Add the beef and sear until browned on each side. (For slow cookers without a sauté function or stovetop safe slow cooking bowl option, use a frypan, and then add to the slow cooker bowl).
2. Stir through the paprika, carrot, pumpkin, celery, stock and barley and place onto the ‘LOW’ setting and allow to cook for 8 hours, stirring every few hours.