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.