Hearty Beef and Barley Stew
Created by kberry on October 18, 2011
- Servings: 8
- Prep Time: 10m
- Cook Time: 8h
- Recipe #816
Ingredients
- 2 cups baby carrots
- 1 (10 ounce) packaged fresh mushrooms, sliced (I use 1 pound or more)
- 1 1/2 pounds boneless beef chuck steaks, cut into 1-inch cubes
- 1 (1 ounce) envelope Lipton Recipe Secrets onion soup mix
- 2 tablespoons Worcestershire sauce
- 2 (4 1/2 ounce) cans beef broth
- 1 (14 1/2 ounce) can tomatoes, diced and undrained
- 2 cups water
- 3/4 cup frozen peas, frozen
- 3/4 cup pearl barley, uncooked
- Salt and pepper
How to Make
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Step 1: In crock pot layer carrots, mushrooms, and beef.
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Step 2: Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
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Step 3: Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
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Step 4: Stir in peas and cook, covered 5 minutes or until heated through.
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Step 5: Season if desired with salt and pepper.
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Step 6: I serve this with a crusty bread.
Nutritional Facts
- 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