3 Mushroom Beef & Vegetable Stew W/ Barley

This is a hearty cold weather stew that is great for a winter dinner, waiting for you when you come home; served with crusty rolls or bread and a salad.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1 1⁄2 lbs  stew meat
• 1  tablespoon black pepper
• 1  tablespoon thyme
• 1  tablespoon oregano
• 1  bay leaf
• 1⁄8 teaspoon crushed red pepper flakes (or to taste)
• 3  cups beef broth
• 1  cup dry red wine
• 1  large onion, chopped
• 4  garlic cloves, mashed
• 1 (16 ounce) bag  frozen mixed vegetables, chopped (or your choice of fresh)
• 1 (28 ounce) can tomatoes seasoned with basil garlic & oregano, undrained
• 3⁄4 cup barley, uncooked
• 8  ounces cremini mushrooms, sliced
• 8  ounces baby portabella mushrooms, sliced
• 8  ounces shiitake mushrooms, sliced

Directions

1. Sear meat in a frying pan with a little olive oil and put aside.
2. Place all the vegetables (except the mushrooms) into bottom of crockpot.
3. Pour barley over vegetables.
4. Add stew meat and all seasonings.
5. Add beef broth, wine, and can of diced tomatoes with italian herbs.
6. Cook on low for 6 hours and then add mushrooms, stir and cook on low one more hour.
7. Serve with crusty rolls or bread to sop up the last of the broth.