Ingredients and Weight:
- Beef chuck roast, 3 pounds
- Olive oil, 2 tablespoons
- Onion, chopped, 1 medium
- Carrots, chopped, 2
- Celery, chopped, 2 stalks
- Garlic, minced, 2 cloves
- Beef broth, 4 cups
- Barley, 1 cup
- Mushrooms, sliced, 8 ounces
- Worcestershire sauce, 2 tablespoons
- Dried thyme, 1 teaspoon
- Salt and pepper, to taste
Preparation Time:
30 minutes
Cooking Time:
8 hours on low
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Season the beef roast with salt and pepper. Heat the olive oil in a large skillet over medium heat. Brown the roast on all sides, about 5 minutes per side.
- Transfer the beef to a slow cooker. Add the chopped onion, carrots, celery, and garlic to the skillet and cook until softened, about 5 minutes. Pour in the beef broth, bring to a boil, and scrape up any browned bits from the bottom of the pan.
- Pour the broth mixture over the beef roast in the slow cooker. Add the barley, mushrooms, Worcestershire sauce, and thyme. Stir to combine.
- Cook on low for 8 hours, or until the beef is tender and the barley is cooked through.
- Serve the stew hot, garnished with fresh parsley or chives.
Nutritional Information (per serving):
- Calories: 300
- Fat: 10 grams
- Saturated fat: 3 grams
- Cholesterol: 55 milligrams
- Sodium: 400 milligrams
- Carbohydrates: 30 grams
- Dietary fiber: 3 grams
- Protein: 20 grams
Dish Characteristics:
- Hearty and comforting
- Rich and flavorful
- Perfect for a cold winter night
- Can be made ahead of time and reheated before serving
User Comments:
- "This stew was delicious! The beef was so tender and the barley was cooked perfectly. I'll definitely be making this again."
- "I love the combination of flavors in this dish. The mushrooms add a nice earthy flavor and the thyme gives it a subtle herbiness."
- "This stew is easy to make and always a crowd-pleaser. It's perfect for a casual get-together or a special occasion."
Special Precautions and Tips:
- Use a good quality beef roast for the best flavor.
- If you don't have time to brown the roast in a skillet, you can just add it to the slow cooker with the other ingredients.
- This stew can be made up to 3 days ahead of time. Reheat over low heat before serving.
