2 lb (1 kg) cubes of stewing beef

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) olive oil

1 lb (454g) white button mushrooms, halved

2 onions, thinly sliced

2 cloves garlic, finely chopped

1 1/2 cups (375 ml) Marsala wine

1 1/2 cups (375 ml) chicken stock

3 fresh thyme sprigs

1 cup (250 ml) pearl barley (optional)

Salt and pepper

In a large skillet, brown the meat, half at a time in the butter and oil. Season with salt and pepper. Transfer the meat to a slow cooker.

In the same skillet, brown the mushrooms and onions. Season with salt. Add oil if needed. Add the garlic and cook for about 1 minute. Deglaze with the Marsala wine. Add the stock and thyme. Bring to a boil and pour into the slow cooker. Cover and cook for 4 hours at low temperature. If desired, add the barley and continue cooking for about 1 hour 15 minutes. Remove the thyme sprigs. Adjust seasoning.

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