Slow Cooker Beef with Beets, Barley, and a Mild Yogurt, Dill, and Horseradish Sauce

Instructions

1. 1

   1. Pat the beef dry with paper towels and season it with the salt, black pepper, sweet paprika, and dried thyme.

2. 2

   2. Heat a large skillet over medium-high heat and add 15 ml (1 tbsp) olive oil. Brown half of the beef for 3 to 4 minutes per side, until well colored. Repeat with the remaining beef using the other 15 ml (1 tbsp) oil. Transfer all the beef to the slow cooker.

3. 3

   3. In the same skillet, add the onion and cook for 3 minutes, stirring. Add the garlic and tomato paste and cook 1 minute more. Pour in the dry white wine and scrape up the browned bits; let it simmer for 2 minutes.

4. 4

   4. Transfer the skillet mixture to the slow cooker. Add the beets, pearl barley, and beef broth. Stir well to distribute all the ingredients.

5. 5

   5. Cover and cook on LOW for 6 hours 30 minutes, until the beef is very tender and the barley is cooked through. If you prefer to use the oven in a covered Dutch oven instead of a slow cooker, cook covered at 300°F (150°C) for about the same time, checking the liquid halfway through.

6. 6

   6. In a small bowl, mix the Greek yogurt, prepared horseradish, fresh dill, and lemon zest until you have a smooth, mild sauce.

7. 7

   7. Uncover the slow cooker and gently stir the stew. Taste and adjust salt if needed. Serve hot in shallow bowls and finish each portion with a spoonful of the yogurt, dill, and horseradish sauce.