Best Mushroom And Barley Stew Recipes

SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW

Slow Cooker Beef, Barley, and Mushroom Stew image

This concoction formed from what I had on hand on a cold afternoon. This beef, barley, and mushroom stew is now a home favorite and will hopefully be enjoyed by many generations.

Provided by Jessica Warden

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h45m

Yield 6

Number Of Ingredients 12

Ingredients

5 medium potatoes, quartered
1 tablespoon olive oil
1 ½ pounds boneless beef sirloin steak, cut into 1-inch cubes
2 (14 ounce) cans beef broth
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup quick-cooking barley
1 medium onion, chopped
1 cup chopped fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
½ (16 ounce) package frozen mixed vegetables

Steps:

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 53.8 g, Cholesterol 49 mg, Fat 12.8 g, Fiber 8.7 g, Protein 29.6 g, SaturatedFat 3.8 g, Sodium 825.2 mg, Sugar 3.3 g

SAUSAGE, BARLEY AND MUSHROOM STEW

SAUSAGE, BARLEY AND MUSHROOM STEW image

Categories Soup/Stew Stew Wedding Healthy

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tsps olive oil
2 cups onion, thinly sliced
8 ounces sausage meat
1 cup celery, chopped
1 cup carrot, sliced
2 cloves garlic, minced
1 bay leaf
5 cups shitake mushrooms, thinly sliced
1 1/2 cups portabello mushrooms, chopped
1/2 cup uncooked pearl barley
3 15.75 ounce cans chicken broth, fat-free & less sodium
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup fresh parsley, coarsely chopped

Steps:

Heat oil in large dutch oven over medium heat. Add onion; cook 5 minutes or until slightly soft. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to curmble. Add celery, carrot, garlic, and bay leaf; cook 10 minutes or until onions are golden brown, stirring frequently. Stir in the mushrooms; cook 10 minutes or so until mushrooms release moisture. Stir in barley, chicken broth, brandy, salt and pepper. Bring to a boil; cover, reduce heat and simmer 1 hour or until barley is tender. Discard bay leaf. Sprinkle with parsley. Serve immediately.

MUSHROOM AND BARLEY STEW

MUSHROOM AND BARLEY STEW image

Categories Soup/Stew

Number Of Ingredients 13

Ingredients

2 T olive oil
1 T butter
½ medium yellow onion, diced
1 carrot, diced (to match the onion)
1 clove garlic, minced
1 lb mixed variety mushrooms, like button, shiitake, baby bellas, or oyster, sliced ¼ inch thick
¼ c red wine
2 T soy sauce, divided
½ c pearl barley
4 sprigs fresh thyme
1 bay leaf
4 c vegetable stock (one 32-oz box)
3 T fresh flat-leaf parsley, chopped

Steps:

Heat olive oil and butter in a large, heavy-bottom stock pot over medium-high heat. Add onion, carrot, and garlic and sauté until lightly browned. Add mushrooms and continue cooking until they have released their juices and are browned. Add red wine and 1 tbsp soy sauce. Cook, stirring occasionally, until liquid is reduced by half. Add barley, thyme, and bay leaf, sautéing for 1 minute. Add the vegetable stock and bring mixture to a boil, then lower heat, cover, and simmer for about 1 hour. (If soup seems too thick, more broth can be added to thin it out.) Before serving, remove thyme stems (leaves will come off during cooking) and bay leaf. Stir in remaining 1 tbsp soy sauce, and season to taste with salt and pepper. Sprinkle stew with chopped parsley before serving.