Serves 8 for 2 meals.
1.2kg cubed beef braising steak
3 handfuls of pearl barley
2kg of casserole veg (I used 2 bags of ready-prepared frozen casserole veg, which I defrosted the night before, so that the slow cooker was not too cold)
2 bouquet garni bags
3 beef stock cubes
700g of passata
I used a Prestige 6.5 litre, a bit like this one: https://www.amazon.co.uk/Andrew-James-Tempered-Removable-Temperature/dp/B00C7SDJTM/ref=sr_1_3?ie=UTF8&qid=1464978390&sr=8-3&keywords=6+litre+slow+cooker
1)Put vegetables at bottom of slow cooker, add meat as the next layer, add bouquet garni and crumbled stock cubes. Pour on passata, add equivalent volume of water as in a passata jar full.
2) Stir, put on lid.
3) Cook for 4 hours of high.
4) Sprinkle on pearl barley, and stir.
5) Cook for 4 more hours on high, unless it looks done sooner.
6) Serve with a green vegetable and potatoes, if you see fit.