Slow Cooker Beef Mushroom Barley Stew
Serves 6
INGREDIENTS:
3 tablespoons olive oil
2 pounds beef chuck, cut into 1 inch cubes
2 large onions, chopped
1 cup mushrooms, chopped
4 carrots, chopped
4 garlic cloves, minced
4 cups low sodium beef broth
3/4 cup uncooked barley
1 tablespoon dried thyme
Sea salt and freshly ground pepper, to taste
INSTRUCTIONS: In a large skillet, heat olive oil over medium heat. Add beef
and sear for 5 to 6
minutes until brown on all sides.
In a large slow cooker, add seared beef and remaining ingredients (onions
through pepper). Cover
and cook on LOW for 8 hours, until the beef is fork tender.
SERVING SUGGESTION: Steak Fries (Preheat oven to 450 degrees. Scrub russet
potatoes clean
then dry; cut into wedges. In a small bowl or cup, combine a little olive
oil with paprika, chili
powder, garlic powder and onion powder; spread mixture over potato wedges
then place them in a
single layer on a baking sheet; bake for 45 minutes, turning once, until
tender.)
GLUTEN FREE: Make sure beef broth and thyme are gluten free. Instead of
barley, use rice.
Serves 6
INGREDIENTS:
3 tablespoons olive oil
2 pounds beef chuck, cut into 1 inch cubes
2 large onions, chopped
1 cup mushrooms, chopped
4 carrots, chopped
4 garlic cloves, minced
4 cups low sodium beef broth
3/4 cup uncooked barley
1 tablespoon dried thyme
Sea salt and freshly ground pepper, to taste
INSTRUCTIONS: In a large skillet, heat olive oil over medium heat. Add beef
and sear for 5 to 6
minutes until brown on all sides.
In a large slow cooker, add seared beef and remaining ingredients (onions
through pepper). Cover
and cook on LOW for 8 hours, until the beef is fork tender.
SERVING SUGGESTION: Steak Fries (Preheat oven to 450 degrees. Scrub russet
potatoes clean
then dry; cut into wedges. In a small bowl or cup, combine a little olive
oil with paprika, chili
powder, garlic powder and onion powder; spread mixture over potato wedges
then place them in a
single layer on a baking sheet; bake for 45 minutes, turning once, until
tender.)
GLUTEN FREE: Make sure beef broth and thyme are gluten free. Instead of
barley, use rice.
