Slow Cooker Beef Barley Stew

Name: Slow Cooker Beef Barley Stew
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: American
Ingredients: * 1 tbsp olive oil; * 2 lbs boneless beef chuck roast, cut into 1 inch cubes; * salt to taste; * pepper to taste; * 6 oz mushrooms, cut into thin slices; * 8 large carrots, peeled and sliced diagonally into 1/2 inch pieces; * 6 large cloves garlic, minced; * 4 medium/large yellow potatoes, peeled and cut into 1 inch cubes; * 1 yellow onion, chopped; * 6 cup low sodium beef broth; * 1 cup dry red wine; * 1/4 cup tomato paste; * 1 tbsp dijon mustard; * 1 tsp dried thyme; * 3/4 cup pearl barley; * 1 bay leaf; * chopped fresh parsley, to serve; * 2 tbsp beef bouillon paste; * 2 tsp Worcestershire; * 2 ribs celery; * dash onion powder; * dash garlic powder; * dash mustard seed; * dash oregano; * dash basil; * 2 tbsp flour

2 steps

Prep:25minCook:6h

Updated at: Thu, 17 Aug 2023 03:14:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories434.4 kcal (22%)

Total Fat19.8 g (28%)

Carbs34.3 g (13%)

Sugars5.7 g (6%)

Protein23.7 g (47%)

Sodium810.8 mg (41%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Sprinkle beef fairly generously with salt and pepper. Use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat and transfer to slow cooker.

Step 2

Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn on heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top.