Crockpot Beef And Barley Stew
Created by KittenCal on August 11, 2011
- Servings: 7
- Prep Time: 35m
- Cook Time: 4h
- Recipe #72
Ingredients
- 6-8 slices bacon
- 1/4 cup all-purpose flour
- 1 teaspoon seasoned salt or white salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 pounds stewing beef (cut into about 1-inch cubes)
- 2 medium onions, chopped
- 1 large rib, diced
- 2 carrots, peeled and diced
- 6 garlic cloves, finely chopped (use more if desired)
- 2 bay leaves
- Grated zest and juice of 1 orange
- 1-1/2 cups barley (rinsed and drained)
- 3 cups canned beef broth
- 1 cup red wine
- 1 (5-1/2 ounce) can tomato paste
- Fresh ground black pepper
How to Make
-
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.
How to Make
-
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.