Hamburger Barley Stew Crock Pot Recipes

Steps:

• Dissolve the bouillon in the water.
• Combine all ingredients in the slow cooker.
• Cover and cook on low for 9-10 hours or high for 4.5-5 hours.

Steps:

• Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
• Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
• Season with salt if needed.
• Serve and garnish with fresh parsley and sprinkle with paprika if desired.
• Enjoy!

Steps:

• Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
• Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.

Steps:

• Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
• Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until almost browned and crumbly, about 5 minutes.
• Transfer browned beef into the bottom of a slow cooker. Stir in corn and condensed soup. Add water, diced tomatoes with chiles, potatoes, carrots, onion, bell pepper, chili powder, cumin, salt, and pepper; stir to combine.
• Cover and cook until bubbly and vegetables are tender, about 8 hours on Low, or 4 hours on High.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 10 to 12 hours.

Steps:

• In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.