Serves: 8 -10 Prep time: 25 minutes Cooking time: 6hours


  • 1 Tablespoon olive oil

  • 1kg boneless beef chuck roast, cut into 1" cubes

  • Pink Himalayan Rock Salt (to taste)

  • Freshly ground black pepper

  • 500g Mushrooms cut into chunks

  • 5 large carrots, peeled and sliced diagonally into 1/2" pieces

  • 6 large cloves garlic, minced

  • 500g sweet potatoes, peeled and cut into 1" cubes

  • 1 large brown onion, chopped finely

  • 4 Cups of Beef Stock

  • 1/4 cup tomato paste

  • 1 Tablespoon Dijon mustard

  • 1 tsp dried thyme

  • 3/4 cup pearl barley

  • 3 bay leaves


  1. Sprinkle beef fairly generously with pink salt and pepper. Add the oil to a fry pan or to the slow cooker (if you have a multipurpose Slow cooker) and brown the beef, searing beef on all sides. Either transfer the beef to the slow cooker or keep it there.

  2. Add mushrooms, carrots, garlic, potatoes, onion, beef stock, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaves. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more. Serve hot, with fresh parsley sprinkled over the top.