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Hearty Beef Barley Stew

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  • Complexity: easy


  • 2 cups baby carrots
  • 1 ½ pounds boneless beef chuck steak, cut into 1-inch cubes
  • 10 ounces fresh mushrooms, sliced
  • 1 small onion diced
  • 1 teaspoon salt
  • 2 cans beef broth (homemade if available)
  • 14-1/2 ounces diced tomatoes, undrained
  • 2 cups water
  • 3/4 cup uncooked pearled barley
  • 1 cup frozen green peas
  • 1/4 teaspoon black pepper


  1. In a slow cooker, layer carrots, mushrooms and beef (reserve peas for later). 

  2. In a medium bowl mix the onion, salt, tomatoes, water, and barley.

  3. Pour mixture over beef and cook covered on low 8 to 10 hours or until beef is tender.

  4. Stir in peas and cook, covered, for 5 minutes, or until heated through.

  5. Season with ground black pepper and serve.

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