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Hearty Beef Barley Strew

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  • Complexity: easy


  • 2 cups baby carrots
  • 10 ounces fresh mushrooms, sliced
  • 1 ½ pound boneless beef chuck steak, cut into 1 inch cubes
  • 1 small onion, diced
  • 1 teaspoon salt
  • 2 cans beef broth (or homemade if available)
  • 14 ½ ounces diced tomatoes, undrained
  • 2 cups water
  • ¾ cup uncooked pearled barley
  • 1 cup frozen green peas
  • ¼ teaspoon black pepper


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

  2. In a medium bowl, mix the onion, salt, tomatoes, water and barley. Pour mixture over beef.

  3. Cover and cook on low 8 to 10 hours or until beef is tender. Stir in peas and cook, 5 minutes longer, or until heated through. Season with ground black pepper and serve.

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