My husband Thomas went for a cholesterol test recently and found that he was very high, 8. Not because of my cooking I must add, more to do with his extra-curricular nibblings. The dietitian told him to lose 9kg by 26th November and put him on a very lean diet of basically eating good things in proper portions and eating nothing else.
I couldn’t say he’s overjoyed about the whole thing but he is putting the work in. As a result of his diet, the whole family is eating a bit healthier so I’m happy (my teenager’s not so much).
It was Thomas’s turn to cook dinner so with his diet in mind he cooked an Irish stew in the slow cooker. He got up early and put the dinner on at 06:00 before he left for the day.
He used barley in the stew which as an unprocessed whole grain provides a valuable supply of fibre, helps to eliminate toxins from the body and most importantly reduces harmful levels of cholesterol.
Thomas, of course, loves the idea of throwing everything into one pot. You don’t have to use a slow cooker, a normal pot will do fine.
- 450 g diced beef
- 1 cup pearl barley
- 4 carrots
- 4 potatoes
- 2 parsnips
- 1 big onion
- 2 cloves of garlic
- 1 beef stock cube
- Salt to taste
- Water as needed
- Rinse the pearl barley under cold water. Soak it for few hours or overnight.
- Put it in the slow cooker.
- Chop all the vegetables and layer them on top of the barley.
- Add the diced beef.
- Cover the vegetable and the meet with water.
- Crumble the beef stock cube,
- Cook for 8 hours on low or 5 hours on high or till the vegetable and the meat is all cooked.
- Check the seasoning and serve hot.