One of my family’s favorite recipes – at home or on the road – during this time of year is for Barley Beef Stew! It’s easy to make and is a one-pot wonder meal for the fam. Check out this delicious camping recipe below!
Barley Beef Stew
Ingredients:
- 1 tablespoon olive oil
- 2 pounds boneless beef chuck roast, cut into 1″ cubes
- kosher salt
- freshly ground black pepper
- 8 ounces sliced baby bella mushrooms
- 16 oz baby carrots, each cut in 2-3 pieces
- 1 ½ tsp minced garlic
- 4 medium-large yellow potatoes, peeled and cut into 1″ cubes
- 1 large yellow onion, chopped
- 6 cups beef broth
- 1 cup dry red wine
- 1/4 cup tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3/4 cup pearl barley
- 1 bay leaf
You’ll also need:
- Cutting board
- Sharp knife
- Paper towels
- Skillet
- Slow cooker (7 qt or larger)
- Slow cooker liner
Directions:
- Place a liner in the slow cooker.
- Cut the beef into bite size cubes and pat dry with paper towels. Give a hearty sprinkle of salt and pepper.
- Drizzle a few tablespoons of oil in a skillet and turn to medium heat. Add the seasoned beef cubes in small batches. Sear the beef chunks quickly on all sides, and remove each batch and place in the slow cooker as you go. to a plate as you go. You’ll be surprised at what this sear does for the beef – it’ll keep the juices and tenderness locked in!
- Once you’ve seared all the beef, simply add all other ingredients to the slow cooker, stirring well to combine.
- Cook on high heat for 3-4 hours. Reduce heat to low and let it continue to cook for 2 hours. Serve with crackers or a yummy crusty bread for dipping.
Because all you need is a slow cooker and a skillet, this is the ideal recipe if you’re short on space. Plus, it’s so low maintenance, so you can get it started after clearing the breakfast dishes, and not think about supper again until you come back to your new or used RV at the end of a long, fun afternoon and everything smells wonderful. Contact us today to schedule some RV service before your next outing!
