Beef, Soups and Stews

Hearty Beef Barley Stew

  • 1 Tablespoon Olive oil
  • 1 1/2 lb Chuch stew meat, in 1" cubes
  • 2 cupps Baby carrots
  • 1 pkg (8 oz) Mushrooms, sliced
  • 2 cans (14 1/2 oz @) Beef broth
  • 1 can (14 1/2 oz) Diced tomatoes
  • 2 cups Water
  • 1 envelope Lipton Onion soup mix
  • 3/4 cup Pearl barley, uncooked

    • In 6 qt saucepan heat oil over medium high heat and brown beef. Stir in remaining ingedients except peas. Bring to a boil over high heat. Reduce heat to medium-low and simmer covered, stirring occasionally, 1 1/2 hours or until beef is tender. Stir in peas. Cook 5 minutes or until peas are tender SLOW COOKER METHOD; Omit oil. Layer carrots, mushrooms and beef in slow cooker. Combine broth, tomatoes, water, soup mix and barley; pour over beef. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 10 hours or until beef is tender. Stir in peas and cook covered 5 minutes or until peas are tender

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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