2 lb (1 kg) stewing beef

3 tablespoons (45 ml) olive oil

3/4 cup (180 ml) pearl barley

6 large carrots, peeled and cut into 3/4-inch (2-cm) slices

2 ribs celery, cut into 3/4-inch (2-cm) slices

8 oz (227 g) white mushrooms, quartered

1 onion, thinly sliced

3 cloves garlic, chopped

2 tablespoons (30 ml) Dijon mustard

1 cup (250 ml) red wine

4 cups (1 litre) chicken broth

1/4 cup (60 ml) flat-leaf parsley, chopped

Salt and pepper

In a large skillet over medium-high heat, brown half the meat at a time in the oil. Season with salt and pepper. Transfer to the slow cooker and sprinkle with the barley.

In the same skillet over high heat, brown the carrots, celery, mushrooms and onion, adding oil as needed. Season with salt and pepper. Add the garlic and mustard and cook for about 2 minutes. Deglaze with the wine and add the broth. Bring to a boil and pour into the slow cooker. Cook until the meat is fork-tender, about 5 hours on the low setting or 3 hours on high. Sprinkle with parsley. Adjust the seasoning.

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