Ingredients

(serves 3 – 4)

5oog Stewing Steak
2 celery sticks
1 tin chopped tomatoes
1/2 onion
1 tsp of oregano
2 beef stock cubes
300ml of boiling water for your stock cubes
2 bay leaves (optional)
3 tbsp pearl barley
1 tsp Worcestershire Sauce
1 large carrot

Method

Chop all vegetables in to approx 3/4 inch chunks and throw vegetables in the slow cooker, sprinkle oregano over the veg and throw in the 2 whole bay leaves.

Add the pearl barley and the steak chunks on top of the vegetables.

Empty the tin of chopped tomatoes over the beef.

Make your stock by adding 300ml boiling water to 2 crumbled stock cubes, add the worcestershire sauce to the stock and then and add to the pot.

Leave on Low settings for 6-8 hours.