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Hearty Beef and Barley Stew

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“I have made this recipe out of my crock pot book many times, "Rival Crock Pot, Slow cooker Favoites". My husband says it's his favorite.”
READY IN:
8hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups baby carrots
  • 1 (10 ounce) package fresh mushrooms, sliced (I use 1 lb. (or more)
  • 1 12 lbs boneless beef chuck steaks, cut into 1-inch cubes
  • 1 (1 ounce) envelope Lipton Recipe Secrets onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 2 (4 1/2 ounce) cans beef broth
  • 1 (14 1/2 ounce) can tomatoes, diced and undrained
  • 2 cups water
  • 34 cup green peas, frozen
  • 34 cup pearl barley, uncooked
  • salt and pepper

Directions

  1. In crock pot layer carrots, mushrooms, and beef.
  2. Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
  3. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  4. Stir in peas and cook, covered 5 minutes or until heated through.
  5. Season if desired with salt and pepper.
  6. I serve this with a crusty bread.

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