You guys often ask for slow cooker recipes and I am on a mission to fulfill your desires 🙂 This dish is inspired by Pilaf recipe, but with a healthier twist to it. Barley is a whole grain that has a lot of great nutrients, it will keep you filled for hours, making it a great option for those who are trying to eat healthier.
You don’t have to precook the meat and vegetables, although I do like to, since it adds extra flavors to the dish. But on days when I am just a busy bee, I would toss everything and let it do its magic. Also, I like to pre-cut everything the night before, that way it won’t hold up my plans in the morning.
Other Similar Recipes
Share Some Love ❤️
- 1 1/2 lb beef
- 1 onion
- 1 carrot
- 1 1/2 cup barley
- 1 1/2 lb mushrooms
- 1 tbsp Better Than Bouillon broth concentrate (beef or chicken base)
- 4 lay leaves
- salt to taste
- Cut each mushroom into fourths. Next, slice the beef into one-inch cubes, dice the onions, and chop the carrots into chunks.
- Preheat a deep skillet over high heat. Brown the beef cubes on all sides. Remove the meat from the skillet and place it into the slow cooker.
- In the same skillet, sauté the carrots and onion and cook until they are lightly browned. Place them into the slow cooker.
- Next, brown mushrooms in the same skillet and add to the slow cooker.
- Add barley, bay leaves, Better than Bouillon broth concentrate, and salt to the slow cooker. Fill the slow cooker with enough water to cover 2/3rds of the ingredients (about 2.5 cups).
- Depending on the size and power of your slow cooker, cook on high for 2-4 hours. Check the stew periodically to gauge doneness. Serve hot and enjoy!