Name: Slow Cooker Beef, Barley, and Mushroom Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Potatoes, quartered - 5 medium; Olive oil - 1 tablespoon; Boneless beef sirloin steak, cut into 1-inch cubes - 1 ½ pounds; Beef broth - 2 (14 ounce) cans; Condensed cream of mushroom soup - 1 (10.5 ounce) can; Quick-cooking barley - ½ cup; Onion, chopped - 1 medium; Chopped fresh mushrooms - 1 cup; Garlic, minced - 4 cloves; Dried oregano, or to taste - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Frozen mixed vegetables - ½ (16 ounce) package

Ingredients for - Slow Cooker Beef, Barley, and Mushroom Stew

1. Potatoes, quartered 5 medium

2. Olive oil 1 tablespoon

3. Boneless beef sirloin steak, cut into 1-inch cubes 1 ½ pounds

4. Beef broth 2 (14 ounce) cans

5. Condensed cream of mushroom soup 1 (10.5 ounce) can

6. Quick-cooking barley ½ cup

7. Onion, chopped 1 medium

8. Chopped fresh mushrooms 1 cup

9. Garlic, minced 4 cloves

10. Dried oregano, or to taste 1 teaspoon

11. Salt and ground black pepper to taste 1 teaspoon

12. Frozen mixed vegetables ½ (16 ounce) package

How to cook deliciously - Slow Cooker Beef, Barley, and Mushroom Stew

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.