Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. Stew | Stew Recipes | Stew Meat Recipes Crock pot | Stew Beef Recipes | Stew Chicken Recipe | Stew Beef
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Yield: 10 Servings
Ingredients: 1 T. olive oil 2 lbs. boneless beef chuck roast, cut into 1" cubes kosher salt freshly ground black pepper 8 oz. mushrooms, cut into thin slices etc.
Instructions:
Step one. 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.
And then, 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. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.
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