Hearty Beef, Mushroom, and Barley Slow Cooker Casserole
Equipment
- Slow Cooker
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- ¾ cup pearl barley
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 3 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
Instructions
- Place the beef stew meat, sliced mushrooms, chopped onion, sliced carrots, and minced garlic into the slow cooker.
- Add the pearl barley, beef broth, dried thyme, salt, black pepper, and Worcestershire sauce.
- Stir everything together until the ingredients are evenly combined.
- Cover and cook on low for 7 to 8 hours, until the beef is tender and the barley is soft.
- Stir once more, then sprinkle with chopped fresh parsley before serving.
Notes
If the mixture seems too thick at the end, stir in a splash of extra broth to loosen it. The barley continues to absorb liquid as it sits, so leftovers may need a little more broth when reheated. This recipe works best with pearl barley rather than quick-cooking types.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker