Slow Cooker Beef Barley And Mushroom Stew Recipes

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SLOW COOKER BEEF BARLEY STEW



Slow Cooker Beef Barley Stew image

Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. Total comfort!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Soup

Time 6h25m

Number Of Ingredients 17

1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into 1" cubes
kosher salt
freshly ground black pepper
8 ounces mushrooms, cut into thin slices
8 large carrots, peeled and sliced diagonally into 1/2" pieces
6 large cloves garlic, minced
4 medium-large yellow potatoes, peeled and cut into 1" cubes
1 large yellow onion, chopped
6 cup low sodium beef broth
1 cup dry red wine
1/4 cup tomato paste
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 cup pearl barley
1 bay leaf
chopped fresh parsley

Steps:

  • Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker - add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).
  • 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 heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.

Nutrition Facts : Calories 353 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 27 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 556 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP



Kelly's Slow Cooker Beef, Mushroom, and Barley Soup image

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

Provided by pecagirl27

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 12

1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
½ onion, diced
¾ cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves

Steps:

  • Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
  • Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
  • Cook on Low until the soup thickens and the beef is tender, about 6 hours.
  • Remove and discard the bay leaves to serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g

SLOW COOKER BEAN AND BARLEY STEW



Slow Cooker Bean and Barley Stew image

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h10m

Yield 10 to 12 servings

Number Of Ingredients 13

8 cups low-sodium chicken or vegetable broth
1 pound mix of dried beans, such as navy and pinto, rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bay leaf
A few sprigs fresh thyme
8 ounces dried barley
8 ounces baby spinach
Toasted crusty bread or baguette, for serving

Steps:

  • Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
  • Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.

SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW



Slow Cooker Beef, Barley, and Mushroom Stew image

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.

Provided by Jessica Warden

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h45m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 53.8 g, Cholesterol 49 mg, Fat 12.8 g, Fiber 8.7 g, Protein 29.6 g, SaturatedFat 3.8 g, Sodium 825.2 mg, Sugar 3.3 g

SLOW-COOKER BEEF AND BARLEY



Slow-Cooker Beef and Barley image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds boneless beef chuck (in one piece)
1 cup pearl barley
1/2 pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig thyme
4 cups low-sodium beef broth
1 tablespoon soy sauce
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Horseradish, for serving (optional)

Steps:

  • Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
  • Photograph by Antonis Achilleos

SLOW-COOKER BEEF AND BARLEY STEW



Slow-Cooker Beef and Barley Stew image

Somehow barley makes every soup better, and it's the same with this satisfying blend of beef, frozen and fresh vegetables, and simple seasonings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 12h15m

Yield 5

Number Of Ingredients 10

1 lb. boneless beef round steak (1/2 inch thick), trimmed of fat, cut into 3/4-inch pieces
2 cups frozen cut green beans
1 cup shredded carrots (1 to 2 medium)
1/2 cup uncooked regular pearl barley
1 (4.5-oz.) jar sliced mushrooms, drained
1 (12-oz.) jar mushroom gravy
2 1/2 cups water
2 teaspoons beef-flavor instant bouillon
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

  • In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
  • Cover; cook on Low setting for 10 to 12 hours.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 1/2 Cups, Sodium 1110 mg, Sugar 4 g

BARLEY BEEF STEW



Barley Beef Stew image

On cool days, which we get plenty of here, I like to get out my slow cooker and make up a batch of this comforting stew. Trying to appeal to 10 picky eaters in our large household is not too easy, but with this recipe, everyone asks for seconds. -Barb Smith, Regina, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 pounds beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 tablespoons canola oil
4 cups water
1 can (15 ounces) tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn, thawed
3/4 cup medium pearl barley

Steps:

  • In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. , Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 896mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein.

HEARTY BEEF AND BARLEY STEW



Hearty Beef and Barley Stew image

I have made this recipe out of my crock pot book many times, "Rival Crock Pot, Slow cooker Favoites". My husband says it's his favorite.

Provided by KGCOOK

Categories     Stew

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups baby carrots
1 (10 ounce) package fresh mushrooms, sliced (I use 1 lb. (or more)
1 1/2 lbs boneless beef chuck steaks, cut into 1-inch cubes
1 (1 ounce) envelope Lipton Recipe Secrets onion soup mix
2 tablespoons Worcestershire sauce
2 (4 1/2 ounce) cans beef broth
1 (14 1/2 ounce) can tomatoes, diced and undrained
2 cups water
3/4 cup green peas, frozen
3/4 cup pearl barley, uncooked
salt and pepper

Steps:

  • In crock pot layer carrots, mushrooms, and beef.
  • Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  • Stir in peas and cook, covered 5 minutes or until heated through.
  • Season if desired with salt and pepper.
  • I serve this with a crusty bread.

Nutrition Facts : Calories 216.5, Fat 3.5, SaturatedFat 0.9, Cholesterol 48.8, Sodium 684.1, Carbohydrate 25.4, Fiber 5.4, Sugar 5, Protein 21.8

VEGETABLE, BEEF, AND BARLEY STEW



Vegetable, Beef, and Barley Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h20m

Number Of Ingredients 9

2 tablespoons olive oil, divided
Coarse salt and pepper
1 pound beef chuck, cut into 3 pieces
3 garlic cloves, minced
4 thyme sprigs
4 cups chicken or beef broth, divided
1/2 pound small potatoes, halved
1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
1/2 cup pearl barley

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
  • Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g

BEEF STEW WITH BARLEY (CROCK POT)



Beef Stew With Barley (Crock Pot) image

This non-gravy stew recipe is a combination of many recipes, tailored to the flavours I like best. I hope you like it too!

Provided by Nat5963

Categories     Stew

Time 10h25m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2-2 lbs stewing beef, cubed
1 tablespoon cooking oil
1 onion, chopped
1 cup barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 teaspoon fresh-ground black peppercorns
1 (28 ounce) can diced tomatoes
3 -6 garlic cloves
3 potatoes, cubed
3 -4 carrots (if you have both, use 2 of each) or 3 -4 parsnips, sliced (if you have both, use 2 of each)
5 cups beef broth (2 beef bouillon cubes dissolved in 5 cups of water)
fresh parsley, chopped
paprika (optional)

Steps:

  • Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
  • Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
  • Season with salt if needed.
  • Serve and garnish with fresh parsley and sprinkle with paprika if desired.
  • Enjoy!

Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 2.2, Cholesterol 54.4, Sodium 655.3, Carbohydrate 39.2, Fiber 8, Sugar 5.1, Protein 26.1

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