Easy and Simple Beef Barley Stew in the Slow Cooker
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Easy and Simple Beef Barley Stew in the Slow Cooker
During busy season at work in the fall and winter, this recipe is basically me throwing everything tasty in my crockpot with some beef and water, hoping it'll be a stew when I get home. It hasn't done me wrong yet. Note that I'm allergic to onions, this recipe doesn\'t have any. I hear that onions are tasty in recipes such as these, feel free to add as much as you\'d like, but you\'re on your own. I add 1/4 teaspoon aesofetida powder (a speciality Indian spice that serves as an onion substitute) to mimic that taste. I've omitted that from the ingredients, either add the powder or onion as you see fit.
Times
- Prep Time : 15 min
- Cook Time : 8 hours min
- Ready Time : 23 min
Servings
Ingredients
- 1-2 pound beef stew chunks
- 1 cup barley
- 1 green pepper diced
- 6-7 cups beef broth
- 1 cup diced tomatoes or use canned
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup diced mushrooms
- 2 tablespoons dried thyme or less, if you can find fresh
- 1-2 teaspoon salt use less if your beef broth is salted
- Ground pepper to taste
Directions
I use a crockpot liner – if you do, don’t forget to insert it.
Place all ingredients in crockpot and set it on low for 8 hours. If you\’re home, give it a stir and, if necessary, add a bit more water.
Posted in
Uncategorized
Meat , Main , Shabbat , 15-minute Prep , American , Slow Cooker & Cholent , Budget , Beef & Veal , 000
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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