Prep 15 mins
Cook 8 hrs
Hearty and easy crockpot meal!
- 2 teaspoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 lb stew meat (cut into 1 inch pieces)
- 1 tablespoon canola oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cans beef broth (low sodium)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄2 lb baby carrots (about a cup)
- 4 -5 baby red potatoes (cut into 1 inch pieces)
- 1⁄2 cup sliced mushroom
- 1⁄4 cup barley
- 1⁄2 cup red wine
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- Combine flour, salt, pepper and beef in large ziploc bag.
- Shake to coat beef.
- Heat oil in large skillet (medium-high).
- Add beef, onion, celery and garlic.
- Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender.
- Place beef mixture in crockpot.
- Add remaining ingredients.
- Cook on high for 5-6 hours, or low for 10-12 hours.
Taste is "very good;" I will definately make this one again. Prep work took about one hour. Good variety of vegetables. I cooked it on High for 5 hours and 30 minutes. However, it was very, very thick--not like a stew at all. When I served the leftovers, I added TWO CUPS of beef bullion broth and it still wasn't enough. I will reduce the barley to 1/4th cup next time and add more celery and mushrooms and double the wine and beef broth. One helpful fact I noted in my Rival Crock-Pot booklet was the ability to make a recipe the night before and store it in the "removable" stoneware container in the refrigerator, covered with pastic wrap, with no change in cooking time. And since the prep time is considerable, I will do this the next time.
I really liked this. I especially liked the barley in it. I guess you had changed it to 1/4 cup by the time I did it. My stew was not too thick (in fact I used a little corn starch to thicken it a bit) but sure was good. I put this together the night before and cooked it all day. So easy and good. Thank you Erin.
I cooked this recipe over an open fire for 50 people, in a 20L pot at a camp party recently. It was such a hit! I used the serving converter but had slightly too small a pot for all the ingredients for 50 servings. My recipe went more like this: 1/3 cup flour 4 1/4 teaspoons salt 2 1/8 teaspoons pepper 8 lbs stew meat, cut into 1 inch pieces (I used 5 lbs beef and 3 lbs pork) 5/8 cup canola oil 8 1/3 small onions, chopped 16 2/3 stalks celery, chopped 25 cloves garlic, minced 2L beef broth 8 cans diced tomatoes, undrained 5 lbs carrots, cut into 1/2 inch pieces 30 red potatoes (cut into 1 inch pieces) 5-6 cans sliced mushrooms 2 cups barley 4 cups red wine 4 1/4 teaspoons oregano 4 1/4 teaspoons thyme 4 1/4 teaspoons basil I cooked the meat, onions, garlic, and celery and stored it in the fridge for a day in a big plastic bowl with a lid. I measured out all the herbs, barley, and stock (I used powder and added water to make 2L) and kept them in ziploc bags. The rest I just brought cans of and opened them when I assembled all the ingredients. Then we set up the pot over the fire and let it cook for about ten hours. It was delicious, and I highly reccomend it for any sort of potluck/camp out, it works great!