Beef Barley Stew

This is one of the recipes I prepared during the weekend before St. Patrick's day. This is a hearty stew which is very easy to prepare. You just need to start it and let the slow cooker do the rest.

1 tablespoon olive oil
1 1/2 pounds beef stew meat
2 cups baby carrots
8 oz. fresh mushrooms sliced
1 envelope onion soup mix
2 cups beef broth
2 cups water
1 can diced, tomatoes, undrained
3/4 cup uncooked barley
1 cup frozen peas

Slow cooker

In a large pot heat the oil over medium-high heat. cook beef, stirring occasionally for four minutes or until the beef is browned.

Add all the ingredients in the slow cooker. stir, Cook covered on high to 4 to 6 hours or low 8 to 10 hours. Stir in peas and cook covered, 5 minutes or until heated through.

Stove top method

In a large pot heat the oil over medium-high heat. cook beef, stirring occasionally for four minutes or until the beef is browned.

Stir is remaining ingredients except the peas. Bring to a boil and reduce the heat to medium-low. Simmer, covered stirring occasionally for 1 1/2 hours or until beef is tender.