Crockpot Beef And Barley Stew
"This works best in a minimum 5-quart slow cooker, You may ubstitute wheat, spelt or Kamut berries for the barley if desired, all ingredients may be adjusted to taste."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (510.3 g)
- Calories 829
- Total Fat - 47.2 g
- Saturated Fat - 19.8 g
- Cholesterol - 330.9 mg
- Sodium - 1112.3 mg
- Total Carbohydrate - 61.2 g
- Dietary Fiber - 9.3 g
- Sugars - 13.7 g
- Protein - 38.3 g
- Calcium - 830.1 mg
- Iron - 11.5 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a skillet cook bacon over medium-high heat until fairly crisp; cool and coarsely crumble then refrigerate to add in towards the end of cooking (do not discard the grease).
Step 2
In a shallow bowl combine the flour with seasoned salt, garlic powder and cayenne pepper.
Step 3
Dredge the beef into the flour mixture shaking any excess off
Step 4
Brown the beef in batches in hot bacon grease until browned (adding in more grease or oil if needed) transfer the beef to the crockpot.
Step 5
Reduce heat to medium; add in onions, celery and diced carrots; cook stirring for about 5 minutes.
Step 6
Add in chopped garlic and stir for 2 minutes.
Step 7
Add in bay leaves and orange zest; cook stirring 1 minute.
Step 8
Add in barley, beef stock, wine, tomato paste and orange juice; bring to a simmer and cook for about 3 minutes; pour over the beef in the crockpot and stir to combine the beef with the gravy.
Step 9
Cover and cook on LOW heat for about 8 hours or on HIGH for about 4 hours or until the beef is tender.
Step 10
Mix in the chopped bacon and stir for 1 minute.
Step 11
Discard the bay leaves.
Tips
No special items needed.
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