Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This concoction formed from what I had on hand on a cold afternoon. This beef, barley, and mushroom stew is now a home favorite and will hopefully be enjoyed by many generations.

Recipe Summary

3 hrs 30 mins
3 hrs 45 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.

  • While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.

  • Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.

  • Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

Cook's Note:

Season with whatever you like.

Nutrition Facts

444 calories; protein 29.6g; carbohydrates 53.8g; fat 12.8g; cholesterol 49mg; sodium 825.2mg. Full Nutrition