Slow Cooker Beef, Barley, and Mushroom Stew

This concoction formed from what I had on hand on a cold afternoon. This beef, barley, and mushroom stew is now a home favorite and will hopefully be enjoyed by many generations.


Recipes · Soups, Stews and Chili Recipes · Stews · Beef


Prep Time: 15 mins
Cook Time: 3 hrs 30 mins
Servings: 6
Total Time: 3 hrs 45 mins
Yield: 6 servings

Ingredients

Ingredients List

  • 5 medium potatoes, quartered

  • 1 tablespoon olive oil

  • 1 ½ pounds boneless beef sirloin steak, cut into 1-inch cubes

  • 2 (14 ounce) cans beef broth

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • ½ cup quick-cooking barley

  • 1 medium onion, chopped

  • 1 cup chopped fresh mushrooms

  • 4 cloves garlic, minced

  • 1 teaspoon dried oregano, or to taste

  • salt and ground black pepper to taste

  • ½ (16 ounce) package frozen mixed vegetables


Directions

  1. Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.

  2. While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.

  3. Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.

  4. Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

Cook's Note:

Season with whatever you like.


Nutrition Facts (per serving)

Nutrition Facts
444 Calories
13g Fat
54g Carbs
30g Protein


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