Delicious, easy comfort food doesn’t get much better than this slow cooker beef and mushroom stew. You could take the time to brown the meat and sauté the mushrooms and onions, but I find this dish is just as flavorful and is much less fuss when you just throw it all in the Crock-Pot and come back later.
— Emily of Holistic Squid
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- 2 Pounds stew meat, cubed
- 2 pounds mushrooms, sliced
- 2 large carrots, chopped into large chunks
- 1 large onion, chopped
- 4 cloves garlic
- 1 (28 ounces) can whole stewed tomatoes, drained
- 1/3 cup pearled barley
- 2 Cups beef bone broth
- A few sprigs thyme, tied with twine
- Salt and pepper to taste
\Place all ingredients except for barley in the slow cooker set to low and cover.
After 4 hours, add the pearled barley and continue cooking – or if you will be away all day, simply add the barley in step 1.
Cook on low for 6-8 hours until meat pulls apart easily with a fork.
Adjust seasoning with sea salt and freshly cracked black pepper to taste.