During busy season at work in the fall and winter, this recipe is basically me throwing everything tasty in my crockpot with some beef and water, hoping it’ll be a stew when I get home. It hasn’t done me wrong yet.
Note that I’m allergic to onions, this recipe doesn’t have any. I hear that onions are tasty in recipes such as these, feel free to add as much as you’d like, but you’re on your own. I add 1/4 teaspoon aesofetida powder (a speciality Indian spice that serves as an onion substitute) to mimic that taste. I’ve omitted that from the ingredients, either add the powder or onion as you see fit.
Easy and Simple Beef Barley Stew in the Slow Cooker
Servings
4 Servings
Ingredients
- 1-2 pound beef stew chunks
- 1 cup barley
- 1 green pepper diced
- 6-7 cup beef broth
- 1 cup diced tomatoes or use canned
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup diced mushrooms
- 2 tablespoon dried thyme or less if you can find fresh
- 1-2 teaspoon salt use less if your beef broth is salted
- Ground pepper to taste
Instructions
- I use a crockpot liner – if you do, don’t forget to insert it.
- Place all ingredients in crockpot and set it on low for 8 hours. If you’re home, give it a stir and, if necessary, add a bit more water.
If your slow cooker doesn’t cook too high and you put enough water in it should be fine.
if i wanted to serve on Shabbos for lunch, will that work
Since I can’t eat beef, I made the soup without the beef and at the end I added to the soup the meat from half a rotisserie chicken (torn up) and served when the chicken warmed. I loved it! Hearty, warming, and delicious.
i make this all the time but i add to it i onion chopped & 4 garlic cloves sliced, as well as 2 tsp garlic powder & 1 tsp onion powder