Ingredients for Barley Beef Stroganoff Crock Pot
- 4 1/2 cups (1 can) beef broth
- 1/2 cup uncooked pearl barley
- 1 (8 ounce) package sliced fresh or 1 (4 ounce) can mushrooms, drained
- 1 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- 1 1/2 lbs ground beef
- 1/2 cup finely chopped celery
- 1/4 cup thinly sliced green onions
- 1/2 cup half-and-half
- 2 tablespoons chopped fresh parsley
- egg noodles (optional, for serving)
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How to Make Barley Beef Stroganoff Crock Pot
- Place beef broth, pearl barley, sliced mushrooms, dried marjoram, and black pepper in your slow cooker.
- Cover the slow cooker and cook on low for 6-7 hours.
- While the barley cooks, brown the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it up with a spoon as it cooks.
- Drain off any excess grease from the cooked beef.
- Add the finely chopped celery and thinly sliced green onions to the skillet with the beef.
- Cook and stir for 3 minutes until the vegetables are slightly softened.
- Stir the beef mixture and the half-and-half into the slow cooker with the barley mixture.
- Cover the slow cooker and cook on high for 10-15 minutes, or until the beef is heated through and the vegetables are tender.
- Garnish with fresh parsley before serving.
- Serve over cooked egg noodles or your favorite pasta if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
22g
Carbs
9g
