Beef Stew With Barley (Crock Pot) |
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Prep Time: 25 Minutes Cook Time: 600 Minutes |
Ready In: 625 Minutes Servings: 10 |
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This non-gravy stew recipe is a combination of many recipes, tailored to the flavours I like best. I hope you like it too! Ingredients:
1 1/2-2 lbs stewing beef, cubed |
1 tablespoon cooking oil |
1 onion, chopped |
1 cup barley |
1 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried rosemary |
1 teaspoon fresh-ground black peppercorns |
1 (28 ounce) can diced tomatoes |
3 -6 garlic cloves |
3 potatoes, cubed |
3 -4 carrots (if you have both, use 2 of each) or 3 -4 parsnips, sliced (if you have both, use 2 of each) |
5 cups beef broth (2 beef bouillon cubes dissolved in 5 cups of water) |
fresh parsley, chopped |
paprika (optional) |
Directions:
1. Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
2. Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
3. Season with salt if needed.
4. Serve and garnish with fresh parsley and sprinkle with paprika if desired.
5. Enjoy!
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