Hearty Beef and Barley Stew
Recipe: #816
October 18, 2011
Categories: Celery, Carrot, Mushrooms, Onions, Slow Cooker, Beef Dinner, Crockpot Soup, more
"I have made this recipe out of my crock pot book many times, "Rival Crock Pot, Slow cooker Favorites". My husband says it's his favorite. I serve it with biscuits or warm crusty bread! This recipe is made in a crock pot or slow cooker. You can also do it on stove top but you may have to precook the barley first. "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (355 g)
- Calories 588.4
- Total Fat - 25.4 g
- Saturated Fat - 9.6 g
- Cholesterol - 124.1 mg
- Sodium - 1475.2 mg
- Total Carbohydrate - 51 g
- Dietary Fiber - 2.9 g
- Sugars - 30.1 g
- Protein - 36.5 g
- Calcium - 57.9 mg
- Iron - 4.2 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In crock pot layer carrots, mushrooms, and beef.
Step 2
Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
Step 3
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Step 4
Stir in peas and cook, covered 5 minutes or until heated through.
Step 5
Season if desired with salt and pepper.
Step 6
I serve this with a crusty bread.
Tips
No special items needed.
0 Reviews
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