Slow Cooker Beef Barley Mushroom Stew Recipe

Ingredients

• 5 medium potatoes, quartered
• 1 tablespoon olive oil
• 1.5 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
• 0.5 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
• 0.5 (16 ounce) package frozen mixed vegetables

Instructions

1. Place the diced potatoes in a large pot, cover completely with water, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender and nearly falling apart, approximately 20 minutes.
2. While the potatoes are simmering, heat the olive oil in a medium-sized pan over medium-high heat. Add the cubed steak and sear on all sides until nicely browned, about 5 to 7 minutes in total.
3. Pour the rich beef broth and condensed soup into the base of your slow cooker and set it to Low heat. Stir in the barley. Drain the cooked potatoes and add them to the slow cooker. Incorporate the seared steak, including any pan juices and oil, followed by the chopped onion, sliced mushrooms, minced garlic, oregano, salt, and pepper.
4. Cover the slow cooker and cook on High heat for 1 hour. Add the frozen mixed vegetables and continue cooking until the barley and vegetables are tender and the steak is fully cooked, approximately 2 hours more.

Nutrition

• Calories: 444 kcal
• Fat Content: 13 g
• Fiber Content: 9 g
• Sugar Content: 3 g
• Sodium Content: 825 mg
• Protein Content: 30 g
• Cholesterol Content: 49 mg
• Carbohydrate Content: 54 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g