Barley Stroganoff Stew Recipe

Ingredients for Barley Stroganoff Stew

• Beef Stew Meat
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Beef Broth
• 1 cup beef broth (reduce to 1/2 cup for slow cooker)
• Pearl Barley
• Ketchup
• Paprika
• Salt
• Pepper
• Fresh Mushrooms
• 1/2 cup sour cream

How to Make Barley Stroganoff Stew

1. Heat 2 tablespoons of olive oil in a 3-4 quart saucepan over medium-high heat. Brown 1 lb ground beef, 1 medium onion (chopped), and 2 cloves garlic (minced) until the beef is cooked through and the onions are softened.
2. Stir in 1 cup pearl barley, 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup beef broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the barley is tender.
4. Add 8 ounces cremini mushrooms (sliced) to the stew.
5. Continue to cook for 15 more minutes, or until the mushrooms are tender.
6. Remove from heat and stir in 1/2 cup sour cream until smooth. Do not boil after adding sour cream.
7. Serve the stew hot over cooked noodles or rice.
8. **Slow Cooker Instructions:**
9. Reduce beef broth to 1/2 cup.
10. Combine all ingredients except mushrooms and sour cream in a slow cooker.
11. Cover and cook on low for 7-8 hours.
12. Stir in mushrooms.
13. Cover and cook on high for 15 minutes.
14. Turn off heat and stir in sour cream. Do not boil after adding sour cream.