1kg beef or lamb

100g pearl barley

100g potato and/or sweet potato, chopped

200g mix of butternut squash, carrots, parsnip or turnip, diced

sprig of rosemary or thyme 

  • Place all the ingredients in a slow cooker.
  • Cover with water.
  • Cook on high for 4 hours or low for 8 hours. 
  • Remove herb sprig.
  • Allow to cool and serve. 

Will keep for 3 days in the fridge.