SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW
This concoction formed from what I had on hand on a cold afternoon. This beef, barley, and mushroom stew is now a home favorite and will hopefully be enjoyed by many generations.
Provided by Jessica Warden
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
- While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
- Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
- Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.
Nutrition Facts : Calories 443.6 calories, Carbohydrate 53.8 g, Cholesterol 49 mg, Fat 12.8 g, Fiber 8.7 g, Protein 29.6 g, SaturatedFat 3.8 g, Sodium 825.2 mg, Sugar 3.3 g
SLOW COOKER BEEF STEW WITH MUSHROOMS
This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.
Provided by Lacey M. Johnson
Time 5h
Yield 12
Number Of Ingredients 14
Steps:
- Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
- Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
- Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
- Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
- Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 41.6 g, Cholesterol 62.7 mg, Fat 18.1 g, Fiber 3.6 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 486 mg, Sugar 5.4 g
MUSHROOM SLOW COOKER ROAST BEEF
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Provided by J
Categories Main Dish Recipes Roast Recipes
Time 9h5m
Yield 8
Number Of Ingredients 5
Steps:
- Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 6.2 g, Cholesterol 82.5 mg, Fat 28.1 g, Fiber 0.9 g, Protein 24.4 g, SaturatedFat 11.2 g, Sodium 452.7 mg, Sugar 1.1 g
SLOW COOKER BEEF AND MUSHROOMS
Make and share this Slow Cooker Beef and Mushrooms recipe from Food.com.
Provided by Terri at Momswim
Categories Weeknight
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season the meat with salt and pepper, layer it into the slow cooker.
- Mix the remaining ingredients and pour over the meat.
- Cook on low for 7-8 hours.
- Serve with noodles or mashed potatoes.
KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.
Provided by pecagirl27
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
- Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender, about 6 hours.
- Remove and discard the bay leaves to serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g
SLOW-COOKER MUSHROOM BEEF STROGANOFF
I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. -Meg Hilton, Atlanta, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours., Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.
Nutrition Facts : Calories 317 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 736mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
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