Something you need to know about me is that I love mushrooms. I really, really love mushrooms. Hence, my version of beef mushroom stew stuffs in as many mushrooms as will fit in the pot, to the point where sometimes I've had trouble getting the lid on. Just, y'know, bear that in mind when it comes to planning your own shopping list for this recipe.
INGREDIENTS
- 2 cans condensed cream of mushroom soup
- 1 tetrapack (~4 cups) no-sodium-added beef broth
- 1 tsp beef bouillon powder
- 1 envelope onion soup mix
- at least 1 tbsp each of thyme, rosemary, and sage
- 3/4 cups dry pearl barley
- 1/2 tsp black pepper
- 1-2 lb stewing beef
- 5 medium potatoes, chopped
- a lot of mushrooms. Probably about 6 cups? At least?
- 1 large red onion, cut into large pieces or pulverized in a food processor
- 2 cups chopped carrots
INSTRUCTIONS
1) In a large slow cooker, whisk together all of the ingredients listed above from the mushroom soup to the black pepper. Make sure your sauce is uniformly mixed and that the condensed soup sludge is all broken up.
2) Add everything else. Now, the way I usually do this is to add in everything but the mushrooms, and then just pile mushrooms onto the top of the pot until I figure it's at capacity. Hence the "at least" part of the 6 cup measurement above. Your mileage may vary when it comes to proportions of the various veggies, depending on just how large your pot is and how much you love one over the other. You want to make your stew carrot-heavy? Go right ahead. It just means that you'll probably have to take out a potato or two, to make room.
3) Cook on low heat 8 hours or so.
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