Kellys Slow Cooker Beef, Mushroom, and Barley Soup

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that’s really up to your preference.

Step: 1

Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.

Step: 2

Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.

Step: 3

Cook on Low until the soup thickens and the beef is tender, about 6 hours.

Step: 4

Remove and discard the bay leaves to serve.

Per Serving: 359 calories; protein 34.6g; carbohydrates 31.7g; fat 10.3g; cholesterol 65.3mg; sodium 381.1mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.