Even if you already eat beef fairly regularly, you may still underestimate how versatile this ingredient truly is. Typically when we think of beef, we’re thinking of either a nice steak or a hamburger that we cooked on the grill. Still, there’s also beef stock used in many different soups or even beef chunks for heavier stews. It’s the latter that we’re going to focus on today with a particularly delicious slow cooker recipe that we’re betting you’ve never made before. As with all slow cooker recipes we post, this one couldn’t be easier to make.
The recipe we’ve got for you today is a slow cooker beef stew made with barley and potatoes, all a bit Irish-inspired. The resulting soup is sure to stick to your ribs and please the whole family—so let’s get started, shall we?
Here’s what you’ll need:
- 1 tablespoon of olive oil
- 2 pounds of round roast or chuck roast, boneless and cut into pieces
- 4 medium yellow potatoes, diced into half-inch cubes
- 1 large onion, diced
- 2 large carrots, peeled and diced
- 2 stalks of celery, diced
- 2 cloves of garlic, minced
- 6 cups of beef broth
- 1 cup of pearl barley
- 1 cup of mushrooms, chopped
- 1/2 cup of green beans
- 1/2 cup of frozen corn
- 3 tablespoons of tomato paste
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried thyme
- 1 bay leaf
- 2 tablespoons of cornstarch (with 1/4 cup of water)
Here’s what you do:
1. First, get a skillet going over medium-high heat and add your olive oil to it. Sear the beef in the pan and then throw it into your slow cooker.
2. If you haven’t already done so, prep your ingredients by peeling vegetables that need peeling and dicing everything up into the correct sizes. Once everything is ready, throw in the rest of your ingredients except the cornstarch mix. Stir everything carefully together to incorporate it and then add in your cornstarch. Stir everything up again.
3. Once it’s all set, cover your slow cooker and let it cook on low for seven to eight hours. To make sure it’s done at the end of that time, check your beef to see that it’s fork-tender. The potatoes and barley should also be tender by this point. While the entire thing cooks, be sure to stir the pot occasionally but not for too long—keeping the heat inside the pot is the most important thing.
4. At the very end, take out your bay leaf and taste your stew. If it’s a little bland, feel free to add salt and pepper as necessary and you’re ready to serve!
Although this recipe may not look like much, it is very easy to serve, cheap to prepare and delicious when it all comes together. Perhaps above all, though, this recipe shows a new way to use extra cheap cuts of beef to make delicious recipes like this one. If this exact concoction isn’t your favorite, feel free to get in the kitchen and experiment with different flavors, using the seared beef as a kind of broth base! Still, definitely try this one out first.
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Source: Cooktop Cove