This is a print preview of "Hearty Beef Barley Stew" recipe.

Hearty Beef Barley Stew Recipe
by Global Cookbook

Hearty Beef Barley Stew
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  Servings: 1

Ingredients

  • 1 Tbsp. Extra virgin olive oil
  • 1 1/2 lb Chuch stew meat, in 1" cubes
  • 2 x cupps Baby carrots
  • 1 pkt (8 ounce) Mushrooms, sliced
  • 2 can (14 1/2 ounce @) Beef broth
  • 1 can (14 1/2 ounce) Diced tomatoes
  • 2 c. Water
  • 1 env Lipton Onion soup mix
  • 3/4 c. Pearl barley, uncooked

Directions

  1. In 6 quart saucepan heat oil over medium high heat and brown beef. Stir in remaining ingedients except peas. Bring to a boil over high heat. Reduce heat to medium-low and simmer covered, stirring occasionally, 1 1/2 hrs or possibly till beef is tender. Stir in peas. Cook 5 min or possibly till peas are tender SLOW COOKER METHOD; Omit oil. Layer carrots, mushrooms and beef in slow cooker. Combine broth, tomatoes, water, soup mix and barley; pour over beef. Cover and cook on HIGH 5 to 6 hrs or possibly LOW 8 to 10 hrs or possibly till beef is tender. Stir in peas and cook covered 5 min or possibly till peas are tender