Beef & Barley Stew
October 26, 2009 in soup
I made a beef and barley soup last winter and we really enjoyed it but then for some reason I never thought about it again. I stumbled upon a recipe recently and decided I would make another one as soon as it got cold. This time I filled it with veggies and it was absolutely delicious. It’s not often that I look forward to leftovers but I had this stew for lunch for 3 days!
I served it with the honey yeast rolls and they were perfect together. My husband opened up the rolls and put a little stew in the middle.. said it was amazing!
Beef & Barley Stew
Ingredients
- 1-1/2 pounds chuck steak, cut into 1 inch pieces
- 1 medium onion, chopped
- 2 cups baby carrots
- 2 medium potatoes, diced
- 2 cups water
- 2 cups broth (chicken, beef, or veggie. whatever you have.)
- 1 can (15 ounces) tomato sauce
- 2 teaspoons salt
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 2 cups frozen green beans, thawed
- 2 cups frozen corn, thawed
- ¾ cup medium pearl barley
Instructions
- Place chuck steak, onion, carrots, and potatoes in 5 quart slow cooker. Add water, broth, tomato sauce, and seasonings. Cover and cook on low for 4 hours.
- Add beans, corn, and barley. Cover and cook on low for 2 more hours or until barely and veggies are tender.
This looks delicious! I’ve been trying to use the slow cooker more to cut down on evening chaos, and this is definitely going on my to-try list.
Made this stew tonight– delicious! Definitely going on my winter rotation!