Crockpot Beef Stew with Barley and Mushrooms

1. 1

   Put the potatoes in a large pot and cover them with water. Bring to a boil. Lower the heat and simmer until they are nearly falling apart, about 20 minutes.

2. 2

   While the potatoes cook, heat olive oil in a medium pan over medium-high heat. Add the steak and brown it on all sides, 5 to 7 minutes total.

3. 3

   Pour the beef broth and condensed soup into the bottom of a slow cooker and set it to Low. Add the barley. Drain the potatoes and add them to the cooker. Add the steak, including the pan juices and oil, then add the onion, mushrooms, garlic, oregano, salt, and pepper.

4. 4

   Cover and cook on High for 1 hour.

5. 5

   Add the frozen vegetables and continue cooking until the barley and vegetables are tender and the steak is cooked through, about 2 hours more.

• Calories 458.68 kcal High
• Protein 38.63 g Good Source
• Carbs 27.72 g Moderate
• Total Fat 22.31 g High
• Saturated Fat 5.5 g High
• Trans Fat 1.11 g High
• Cholesterol 115.68 mg High
• Sodium 782.11 mg High
• Fiber 6.12 g Good Source
• Sugar 3.55 g Moderate
• Added Sugar 0.53 g Low Source
• Calcium 61.61 mg Low Source
• Iron 6.03 mg Good Source
• Potassium 727.69 mg Moderate
• Vitamin A 78.29 mcg_rae Low Source
• Vitamin C 1.15 mg Low Source
• Vitamin D 2.26 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅