Sunday, November 9, 2014

Beef, Mushroom, & Barley Stew

The weather turns cold, I make stew. This one is super hearty, warm, and delicious. The beef was super tender after slow cooking all day in the crock pot. You can also make it vegetarian by leaving out the beef - it would still be super delicious. Easy to throw together, and would be great to freeze as well!

1-1/2 lbs stew beef, cubed
1 onion, diced
1 celery rib, diced
2 carrots, peeled & diced
1 pound mushrooms, sliced
15-oz can diced tomatoes
1 cup uncooked barley
8 cups vegetable stock
salt and pepper, to taste

Put everything into the crock pot and season with salt & pepper. Cook for 8 hours on LOW.

To freeze: Put everything but the stock in a gallon freezer bag. Thaw, or mostly thaw, before cooking.

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