Wednesday, October 26, 2016

Slow Cooker Beef and Barley Stew

We have made this recipe, but we did not actually get to try it. Alona's parents were watching the children for the weekend, and we wanted to make them something easy that they wouldn't have to worry about and it would be ready whenever they felt like it. Also, Alona thought her dad wanted barley as he inquired about it a few days prior, but apparently the inquiry was because he wanted to feed the fish barley. Oh well! Apparently, it turned out really and good and it was great to just throw together in the morning to be ready for the evening. The original recipe had mushrooms which we of course omitted. 




Ingredients:

1 T. olive oil
2 lbs. boneless beef chuck roast, cut into 1" cubes
kosher salt
freshly ground black pepper
8 oz. mushrooms, cut into thin slices
8 large carrots, peeled and sliced diagonally into 1/2" pieces
6 large cloves garlic, minced
4 medium-large yellow potatoes, peeled and cut into 1" cubes
1 large yellow onion, chopped
6 c. low sodium beef broth
1 c. dry red wine
1/4 c. tomato paste
1 T. Dijon mustard
1 tsp. dried thyme
3/4 c. pearl barley
1 bay leaf
chopped fresh parsley

Directions:

1, Combine all ingredients together and cook on high for 4-6 hours depending on your slow cooker.

What we liked:

EASY

What we didn't like:

We can't quite be experts on this recipe as we only made it but did not try it. 

What Kaspian thought about it:

He dismissed it. However, Astrid loved all the fun things in the stew. 

Next time:

No change.