Warming, nourishing and delicious autumn stew, as simple as throwing everything in the slow cooker, set and forget!
Clean and slice the leek, carrots, celery stalks and mushrooms and add to a large slow cooker
Wash the potatoes, dice into 2 cm pieces and add to the other vegegtables
Add all remaining ingredients to the slow cooker and stir everything through
Cook on low for 8 hours or on high for 5 hours (until barley is cooked through and vegetables are soft)
Serve immediately with fresh parsley and cracked black pepper
Leftovers can be stored in an airtight refrigerator for up to three days or frozen for up to one month to ensure maximum freshness. I cooked this on high for around 5.5 hours and it turned out perfectly, different slow cookers may vary, adjust based on yours.