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.