This is the winter I perfected my Beef, Barely, and Mushroom Stew 🍄 🥘
This is the winter I perfected my Beef, Barely, and Mushroom Stew 🍄 🥘
by melonmagellan
3 Comments
melonmagellan
This is my own recipe so I tweaked it to my tastes. Feel free to do the same! My family loved it and I know I’ll be making this once a week until spring.
I used my InstantPot this time, but this is also good in the slow cooker. Ommit the 2/3 cup of water if slow cooking.
Ingredients:
* 1lb stew beef
* 1-cup of pearl barely ***
* 2/3- cup of water
* One large onion
* Two large carrots
* 16oz sliced fresh baby Bella mushrooms
* 4oz dried shiitake mushrooms
* 4oz dried oyster mushrooms
* 4-cups of beef stock
* 2/3-cup of sour cream
* Parsley to garnish
* Seasonings: Salt, TJ’s mushroom umami powder, dried thyme, one tablespoon of soy sauce, and optionally one packet of au jus mix.
Method:**
* Soak the dried mushrooms in warm water for 30-mins. Drain and dispose of the liquid. Give mushrooms a large dice.
* Rough-chop onion and carrots. I just slice the carrots and give the onions a large dice.
* Layer the onion, carrots, baby bella mushrooms, and soaked mushrooms in your InstantPot or slow cooker.
* Add the dried barley and layer the spices on top. I use everything I listed above to season to {my} taste.
* Add the beef stock and/or water.
* Give the one stir to distribute the spices.
* Add the beef cubes as the top layer.
* Pressure cook or 45 mins or slowcook for 4-6 hours on low.
* Once the stew is done, add the sour cream to a small bowl with a ladle of the broth. Stir until tempered.
* Add sour cream to stew and stir. Taste and add salt if needed.
* Serve with parsley and enjoy!
** I didn’t brown the beef this time. To me personally, this stew already has such a depth of flavor it isn’t needed (and I’m lazy). If you want to brown your beef that would be your first step.
*** Your barley should be creamy with a bit of bite at the center. If it’s too hard it’s underdone. It’s very easy to undercook barley.
Note: If you are a vegetarian, or meat is too expensive in your area, subbing out a couple of potatoes is still good! They end up creamy and delicious by the time the barley is done. The au jus and beef stock will still give it a beef flavor and the mushrooms have a “meaty” texture anyway. If you’re vegetarian, sub out the beef stock for veggie stock and season accordingly.
jarvis-cocker
It’s beef (barely)
Fuggins4U
This looks great! Is there any particular reason why you use rehydrated dried mushrooms? Or would subbing them out for fresh ones be okay?
3 Comments
This is my own recipe so I tweaked it to my tastes. Feel free to do the same! My family loved it and I know I’ll be making this once a week until spring.
I used my InstantPot this time, but this is also good in the slow cooker. Ommit the 2/3 cup of water if slow cooking.
Ingredients:
* 1lb stew beef
* 1-cup of pearl barely ***
* 2/3- cup of water
* One large onion
* Two large carrots
* 16oz sliced fresh baby Bella mushrooms
* 4oz dried shiitake mushrooms
* 4oz dried oyster mushrooms
* 4-cups of beef stock
* 2/3-cup of sour cream
* Parsley to garnish
* Seasonings: Salt, TJ’s mushroom umami powder, dried thyme, one tablespoon of soy sauce, and optionally one packet of au jus mix.
Method:**
* Soak the dried mushrooms in warm water for 30-mins. Drain and dispose of the liquid. Give mushrooms a large dice.
* Rough-chop onion and carrots. I just slice the carrots and give the onions a large dice.
* Layer the onion, carrots, baby bella mushrooms, and soaked mushrooms in your InstantPot or slow cooker.
* Add the dried barley and layer the spices on top. I use everything I listed above to season to {my} taste.
* Add the beef stock and/or water.
* Give the one stir to distribute the spices.
* Add the beef cubes as the top layer.
* Pressure cook or 45 mins or slowcook for 4-6 hours on low.
* Once the stew is done, add the sour cream to a small bowl with a ladle of the broth. Stir until tempered.
* Add sour cream to stew and stir. Taste and add salt if needed.
* Serve with parsley and enjoy!
** I didn’t brown the beef this time. To me personally, this stew already has such a depth of flavor it isn’t needed (and I’m lazy). If you want to brown your beef that would be your first step.
*** Your barley should be creamy with a bit of bite at the center. If it’s too hard it’s underdone. It’s very easy to undercook barley.
Note: If you are a vegetarian, or meat is too expensive in your area, subbing out a couple of potatoes is still good! They end up creamy and delicious by the time the barley is done. The au jus and beef stock will still give it a beef flavor and the mushrooms have a “meaty” texture anyway. If you’re vegetarian, sub out the beef stock for veggie stock and season accordingly.
It’s beef (barely)
This looks great! Is there any particular reason why you use rehydrated dried mushrooms? Or would subbing them out for fresh ones be okay?