Beef & Barley Stew : Slow Cooker or Instant Pot
User Reviews
4.7
Beef & Barley Stew : Slow Cooker or Instant Pot
Description
This Beef & Barley Stew begins by coating beef pieces in seasoned flour, then browning them to develop flavor. The stew includes diced onion, chunked carrots and potatoes, sliced mushrooms, and minced garlic, combined with red wine, tomato paste, dried herbs like rosemary and thyme, bay leaves, and beef broth. Pearl barley is added to thicken and bulk the stew, absorbing flavors during cooking.
The stew is designed for slow cooker use, cooking on low for 7-8 hours or high for 3-4 hours, yielding tender meat and vegetables. Alternatively, the Instant Pot prepares the stew in about 30 minutes under pressure cooking. Both methods produce a rich, savory stew with well-integrated flavors and a thickened broth from the barley and flour coating.
This dish serves well as a filling meal accompanied by biscuits or garlic bread, offering warmth and nourishment especially suitable for cooler days.
Note that nutritional information may vary depending on brands and exact ingredient quantities used.
Ingredients
Beef
- 1 tablespoon olive oil
- 1-2 pounds stewing beef cut into 1 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup flour
Remaining Ingredients
- 1 white onion diced, medium or yellow onion
- 3-4 carrot washed and cut into 1 inch chunks
- 3 russet potatoes cubed, large
- 1 white mushrooms sliced, 7 oz. package
- 2-3 tablespoons garlic minced
- 1/3 cup red wine
- 4 cups beef broth
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 2 bay leaf
- 2 tablespoons tomato paste
- 3/4 cup pearl barley
- parsley fresh, to garnish if desired
Instructions
Slow Cooker Instructions
- Whisk together the flour, salt and pepper. In a large frying pan heat the oil. Add in the beef and fry until it's browned.Place in the bottom of the slow cooker.
- Add in the rest of the ingredients and mix until combined. Cook on low for 7-8 hours or on high for 3-4 hours. Serve with biscuits or garlic bread.
Instant Pot Directions
- Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess. In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned.
- Add in the rest of the ingredients and then stir until combined. Use the soup button and cook for 30 minutes. You can either release the steam manually or let it naturally release, the choice is up to you. Stir and serve.
You can also simmer this on the stove top until the barley is cooked and the vegetables are soft.
Notes
- All nutritional and calorie information are approximate and will vary based on brands and measurement methods.
- Serving this stew with biscuits or garlic bread complements its hearty nature well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 692mg | 29% |
| Potassium | 809mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 3890IU | 78% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 53mg | 5% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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