Nothing says “slow cooker recipe” quite like a beef stew. Every family has their array of great beef stew recipes to pull out when the weather outside turns frightful. This is definitely a recipe to add to your family's collection.
The introduction of barley into this stew adds additional nutrition. Of course, a beef stew isn't complete without carrots, so we've added those as well. Unlike many other beef stew recipes, however, this one does not include potatoes.
You can always add potatoes in if you wish, but we think this stew is plenty complete without it. The ingredients in this stew, save for the peas, will need to cook for eight to ten hours on low. This gives the beef plenty of time to get nice and tender.
Nobody wants tough meat, so it's important to find a recipe that cooks the beef the right way. We've taken the time to find the right setting and amount of time for this particular recipe, so you can rest assured that tough meat won't be a concern. Put this recipe together before work and come home to a delightful meal!
Savory and Hearty Beef Barley Stew
Ingredients:
2 cups baby carrots
10 ounces fresh mushrooms, sliced
1 1/2 pounds boneless beef chuck steak, cut into 1-inch cubes
2 teaspoons minced onion
1 teaspoon onion powder
1 teaspoon salt
29 ounces beef broth
14-1/2 ounces diced tomatoes, undrained
2 cups water
3/4 cup uncooked pearled barley
1 cup frozen green peas
1/4 teaspoon black pepper
Directions:
1. In slow cooker, layer carrots, mushrooms, and beef.
2. In a medium bowl, mix the onion, onion powder, salt, tomatoes, water, and barley. Pour mixture over beef.
3. Cook, covered, on low 8 to 10 hours or until beef is tender.
4. Stir in peas and cook, covered, 5 minutes longer, or until heated through. Season with ground black pepper and serve.