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Slow-Cooker Beef and Barley Stew with Mushrooms

Emma Christensen
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

(2- to 3-pound) chuck or round beef roast

1

Bay leaf

8 oz

Button or brown mushrooms, medium whole white stems

3

Celery stalks

3 cloves

Garlic

1

Onion, large

1 tsp

Thyme, dried

2 cups

Beef stock

2 cups

Chicken stock

1 cup

Pearl barley

1

Salt and pepper

1

Canola oil

1/2 cup

Red wine