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Beef, Mushroom and Barley Stew

Oct 19, 2012   //   by . Recipe section Recipes  //  No Comments

Beef, Mushroom and Barley Stew

By Julie Published: October 19, 2012

  • Makes: 1 pot (5 Servings)
  • Prep: 35 mins
  • Cook: 6 hrs 40 mins
  • Ready In: 7 hrs 15 mins

A slow cooking stew, perfect for a chilly Autumn day. An easy one to prepare in the morning, let it cook and relax while it does it's thing.

Ingredients

Instructions

  1. Soak your dried mushrooms in a bowl of boiling water for approx 20 mins. Once soaked, strain through a sieve, keeping the liquid aside. Rinse the mushrooms under cold water, then chop and keep aside.
  2. Heat the butter in a frying pan (large) and brown the beef (in batches) until it is browned on all sides. Once done, remove from the pan and set aside.
  3. Now fry the onion for about 3 mins, add the garlic and cook for another minute or so. Stir in the chopped (dried) mushrooms, and the fresh mushrooms and saute for about 5 mins (medium heat). Now add the mushroom liquid you set aside earlier and the stock.
  4. Slow Cooker Instructions: Add the beef to your slow cooker dish then add the mushroom and onion mix, giving it all a good stir. Cover and cook on a low setting for 3 hours. Uncover, add the barley and 125ml of water, cover and cook for a further 2 hours. Add the carrots and parsnips, then cover and cook for a further 1 hour until the beef and barley are nice and tender.
  5. Conventional Oven Instructions: Preheat the Oven to 150c. Add the beef to a casserole dish, then add the mushroom and onion mix, giving it all a good stir. Cover and cook for 2 hours, then add the barley and 125ml of water. Cover and cook for another 1 hour, then add the carrots and parsnips. Cover again and cook for another 30 mins until the beef and barley are nice and tender.
  6. Add salt and pepper to taste. Garnish with some fresh dill, then enjoy!!

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