This Beef & Barley Stew couldn't be any easier for a cozy weeknight dinner. Whether you make it in a Slow Cooker or Instant Pot, the results are delicious.
Prep: 15 mins
Yields: 12 Servings
Ingredients
2 pounds stew meat
Salt & pepper
8 ounces mushrooms, diced
6 carrots, diced
2 celery stalks, diced
1 yellow onion, diced
2 tablespoons garlic, minced
4 cups beef broth
¼ cup tomato paste
1 tablespoon dijon mustard
1 teaspoon thyme
¾ cup quick cook barley
1 bay leaf
1 tablespoon fresh parsley, chopped
1 can cream mushroom soup
1 can water
Directions
Slow Cooker Instructions
1Add the oil, beef, onions, carrots, celery, and garlic to a Iarge skillet and sauté for until beef is browned.
2Add the beef, vegetables, and the rest of the ingredients (except the barley) to the slow cooker.
3Cover and cook on low for 6 hours, adding barley at the last hour. Serve with crusty bread.
Instant Pot Instructions
1Add the oil, beef, onions, carrots, celery, and garlic to the Instant Pot on sauté mode. Sauté for 5 minutes. Add the rest of the ingredients and stir to combine, scraping up any bits stuck to the bottom. Turn off the sauté mode.
2Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes, then do a quick release. Serve with crusty bread.