Recipe

Step 1: Soak mushrooms in small bowl of hot water. Let stand until mushrooms are soft, about 25-30 minutes. Drain then cut off stems and discard. Slice mushroom caps then transfer to a 6-quart slow cooker.

Step 2: Sprinkle salt and pepper over beef. Heat 2 tsp of the olive oil in a medium skillet over medium-high heat. Add beef and cook 4 minutes on each side. Transfer beef to slow cooker.

Step 3: Add remaining oil to skillet. Add leeks, parsnips, celery and garlic and sauté about 4-5 minutes. Transfer vegetables to slow cooker.

Step 4: Add 6-1/2 cups hot water to slow cooker, diced tomatoes and juice, barley, 1 tsp salt and 1/4 tsp pepper. Combine then cover; cook mixture on high until meat is tender and barley is soft, about 4-5 hours.

Step 5: Remove meat from slow cooker; cool slightly then discard bone and fat. Shred meat and return to slow cooker. Add cut green beans. Cover and cook until green beans are tender, about 15-20 minutes. Season with additional salt and pepper to taste. Serve hot with a loaf of crusty Italian bread.

Makes 4 to 6 servings