Ingredients for Barley Stroganoff Stew
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- Not specified in recipe
- 1 cup pearl barley
- Not specified in recipe
- Not specified in recipe
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cremini mushrooms, sliced
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
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How to Make Barley Stroganoff Stew
- 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.
- 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.
- 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.
- Add 8 ounces cremini mushrooms (sliced) to the stew.
- Continue to cook for 15 more minutes, or until the mushrooms are tender.
- Remove from heat and stir in 1/2 cup sour cream until smooth. Do not boil after adding sour cream.
- Serve the stew hot over cooked noodles or rice.
- **Slow Cooker Instructions:**
- Reduce beef broth to 1/2 cup.
- Combine all ingredients except mushrooms and sour cream in a slow cooker.
- Cover and cook on low for 7-8 hours.
- Stir in mushrooms.
- Cover and cook on high for 15 minutes.
- Turn off heat and stir in sour cream. Do not boil after adding sour cream.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
12g
Fat
77g
Carbs
8g
