Simmered Beef Cubes With Veggies And Barley - cooking recipe

Ingredients

2 lbs stewed boneless beef cubes
3 tablespoons extra virgin olive oil (I used a non-stick pan and omitted the oil)
3/4 cup pearl barley
6 large carrots, peeled and cut in slices of 3/4 inch
2 celery ribs, cut in slices of 3/4 inch
227 g white mushrooms, cut in quarters
1 onion, minced
3 garlic cloves, chopped
2 tablespoons Dijon mustard
1 cup red wine
4 cups chicken stock
1/4 cup Italian parsley, chopped
salt and pepper

Preparation

In a large skillet, brown half meat in oil. Add salt and pepper. Repeat with the remaining beef. (I used a non-stick skillet and didn't use oil). Set aside in the crockpot and sprinkle with barley.
In the same skillet, brown carrots, celery, mushrooms and onion. Add more oil if needed. Add salt and pepper. Add garlic, Dijon mustard and cook about 2 minutes. Deglaze with the wine and add chicken stock. Bring to boil and pour in the crockpot.
Cook around 5 hours at low heat or 3 hours at high heat until meat is easy to tear with a fork. Sprinkle with parsley. Adjust seasoning.