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Mushroom Barley Crockpot Beef Stew with Peas and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 8 ounces mushrooms, sliced
  • 1/2 cup pearl barley
  • 1 cup frozen peas
  • 4 carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the sliced mushrooms, chopped onion, minced garlic, sliced carrots, pearl barley, tomato paste, dried thyme, Worcestershire sauce, salt, and pepper to the slow cooker.
  • Pour in the beef broth and stir everything to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the barley is soft.
  • Stir in the frozen peas during the last 30 minutes of cooking. Let them heat through before serving.

Notes

Add a splash more broth if the stew thickens too much from the barley during cooking. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet