Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Serve up a bowl of comfort with this stew, which features tender beef, sweet carrots, and fiber-filled barley. 

INGREDIENTS

2 Pound Top Round Beef Roast (Cut Into Chunks)

1 1/2 Teaspoons Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Tablespoons Olive Oil (Divided)

1 Large Onion (Chopped)

2 Large Carrots (Chopped)

1 Cup Sliced Mushrooms

1 1/2 Cups Water (Divided)

2 Tablespoons Minced Garlic

1 Tablespoon Dried Rosemary

1/2 Cup Tomato Paste

4 Cups Beef Broth

1 Cup Pearl Barley

Trim any excess fat from beef and cut into chunks. Pat dry with paper towels and season all over with kosher salt and pepper. 

In 12-inch skillet heat 3 tablespoons olive oil over a medium-high heat.  Add beef chunks to skillet and cook 3 minutes per side until browned on both sides. Transfer to slow cooker.  Add remaining olive oil to skillet.  Add onion and carrots.  Cook 4 minutes.  Stir often. Add 1/2 cup water to skillet. Stir and scrape any browned bits. Transfer to slow cooker, along with mushrooms, garlic, rosemary, tomato paste, beef broth, and barley.  Add 1/2 cup water. Cover slow cooker and cook on low 4 hours. 

Uncover slow cooker and give stew a good stir. Cover and cook on low another 2 hours until barley and beef are tender.  Stir in an additional 1/2 to 3/4 cup water to get desired consistency. 

Serve warm

Serves 6

Prep Time:   20 Minutes

Cook Time: 360 Minutes (6 Hours 20 Minutes)

Total Time: 380 Minutes  (6 Hours 40 Minutes)

www.tinynewyorkkitchen.com

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

 

Victoria Glavin Hart