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Slow Cooker Beef, Barley, and Mushroom Stew
Slow Cooker Beef, Barley, and Mushroom Stew
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Cozy up with a tender beef, barley, and mushroom stew, made effortlessly in a slow cooker. Ideal for chilly evenings.
Ingredients:
  • 5 medium potatoes, quartered
  • 1.5 pounds boneless beef sirloin steak, cut into 1-inch cubes
  • 2 (14 ounce) cans beef broth
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 0.5 cup quick-cooking barley
  • 1 medium onion, chopped
  • 1 cup chopped fresh mushrooms
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano, or to taste
  • 0.5 (16 ounce) package frozen mixed vegetables
Instructions:
  • In a large pot, add potatoes and cover them with water. Bring to a boil, then lower the heat and simmer for approximately 20 minutes until the potatoes are almost tender.
  • As potatoes simmer away, heat olive oil in a medium pan over medium-high heat. Sear steak until golden brown on all sides, about 5 to 7 minutes.
  • In a slow cooker set to Low, combine beef broth, condensed soup, barley, drained potatoes, steak with pan juices and oil, onion, mushrooms, garlic, oregano, salt, and pepper.
  • After 1 hour of cooking on High, stir in frozen vegetables. Simmer for an additional 2 hours until barley, vegetables, and steak are tender and fully cooked.

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