Beef and Mushroom Barley-Free Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef chuck roast, cut into 1-inch cubes
- 8 ounces cremini mushrooms, quartered
- 1 medium onion, diced
- 2 celery stalks, sliced
- 4 cups beef bone broth
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the beef cubes, quartered mushrooms, diced onion, and sliced celery to the slow cooker.
- In a small bowl, whisk together the beef bone broth, tomato paste, minced garlic, dried thyme, dried rosemary, salt, and black pepper until smooth.
- Pour the broth mixture over the meat and vegetables in the slow cooker, then add the bay leaves.
- Stir gently to combine everything, cover, and cook on low for 8 hours.
- Remove the bay leaves, stir the stew once more, and serve hot.
Notes
The mushrooms release enough liquid during cooking to keep the stew from drying out, so avoid adding extra broth unless you prefer a thinner soup. If the beef is very lean, a quick sear in a skillet before adding it can deepen the flavor without extra steps. Leftovers thicken further in the fridge and reheat well on the stovetop with a splash of water to loosen them.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board