Slow Cooker Beef and Barley Stew

Photo from Fake Ginger

You know I love a good slow cooker Sunday. I'm always game for a soup, stew, or something else in the slow cooker. Set it and forget it.

I wasn't a huge fan of this recipe. I think I should have browned the beef first. That adds so much flavor that I'm sad I didn't do it. 

The recipe was just ok. I think I like barley in soup better than a stew. I also didn't like using baby carrots. They have a very unique taste to me and it over powered the stew, in my opinion. 

Slow Cooker Beef and Barley Stew

Recipe from Fake Ginger

Serves 6

• 1 ½ pounds chuck steak, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cups baby carrots
• 2 medium potatoes, diced
• 2 cups water
• 2 cups low-sodium beef broth
• 1 (15 ounce) can tomato sauce
• 2 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ¼ teaspoon pepper
• 2 cups frozen green beans
• 2 cups frozen corn
• ¾ cup medium pearl barley

Place chuck steak, onion, carrots, and potatoes in slow cooker

Add water, broth, tomato sauce, and seasonings

Cover and cook on low for 4 hours

Add green beans, corn, and barley

Cover and cook on low for 2 more hours or until barley and veggies are tender