Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
1candiced tomatoes with jalapenos , (about 14 oz / 400 g)
3carrots, sliced
1cupmushrooms, sliced
½cupdry pearl barley
2clovesgarlic, smashed and minced
500gramscheddar cheese, cut into cubes, (1 lb)
salt and pepper, to taste, as desired
Instructions
In a non stick pan, brown the sausage, breaking up the meat with your spatula.
Drain fat from the sausage, and add to your slow cooker.
To the slow cooker, now add the water, beer, tomatoes, carrots, mushrooms, barley, and garlic. Cover and set your slow cooker to Low setting for 5-6 hours or High setting for 2-3 hours.
Remove cover and stir then add the cheese, stir in the cheese and set your slow cooker to High setting for 30 minutes or until the cheese melts, stirring occasionally.
Taste, season with salt and pepper as desired, ladle into bowls, enjoy.