Let me preface this post by first saying that I never do the "normal" thing. This recipe? It's "normally" a winter recipe. It's filling, comforting, and uses hearty ingredients. That doesn't mean I don't love to make this year round. After all, it is a complete meal in a single bowl! And it's *almost* hands off. Why would I limit this goodness just to winter? And why would I restrict YOU ALL from trying it this spring? (especially if you live in a place like western PA....can we get anymore rain??? Ugh)
Ingredients:
- 1.5 lb stew meat
- 1 Tbsp coconut oil
- 8 oz sliced mushrooms (I use baby bellas)
- 1 cup baby carrots
- 1 onion, quartered
- 3 Tbsp minced garlic
- 6 cups low sodium beef broth
- 1 cup water
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 cup pearl barley
- Salt and pepper to taste
Directions:
- Heat oil in large pan.
- Add beef and mushrooms. Generally season with salt and pepper.
- Brown beef and mushrooms until beef is no longer pink and mushrooms are soft.
- Add all ingredients except barley to slow cooker.
- Cook on low 7 hours.
- Add barley, and cook on high for one more hour.
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