1 (½ pounds) stew meat salt and pepper 2 tablespoons oil 10 baby bella mushrooms ( quartered ) 3 cups mirepoix ( just a combination of chopped onion, celery, and carrots ) 6-8 cloves garlic ( minced ) 6 cups low sodium beef broth ( or vegetable ) 1 cup water 2 bay leaves ½ teaspoon dried thyme 1 large potato ( shredded using a food processor or grater ) 2/3 cup pearl barley ( rinsed )
Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add Â½ the stew meat and brown on all sides for about 2-3 ... See the full directions on my site
Sodium 8698mg 362% DV
Fat 14g 21% DV
Protein 58g 116% DV
Carbs 72g 24% DV
Fiber 13g 53% DV
PER SERVING *
% DAILY VALUE*
% DAILY VALUE*
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
While living in San Antonio, Texas and working at a Mexican restaurant I fell in love with this Mexican Stew. It is so flavorful and delicious that it is in my top 3 favorite dishes to make that's Mexican. Regular beef stew does not compare to the taste of this stew. I had to learn how to make it myself because since I left Texas I have not been able to find this at any Mexican restaurant, in Ohio that is. Not sure why, because if I owned a Mexican restaurant it would be on the menu EVERY day!! It is incredible and anyone that tries it falls in love with it too. Now, you can adjust this to your spicy heat level by omitting some of the peppers but they do add to the unique flavor of this stew. I just made this last night and let it cook in the crockpot on low for 10 hours. When we woke in the morning the aroma of this stew was drifting through the entire house! Oh my......I couldn't wait and had a Carne Guisada taco for breakfast. LOL This can also be eaten over some rice or even noodles too. I always eat this in a flour tortilla with some Mexican cheese and a small dollup of sour cream.
When soul-soothing warmth, healthy meals, and dead-easy, hands-off cooking is in order, this Crock Pot Chicken and Rice Soup delivers. This Crockpot Chicken and Rice Soup is filling and tastes clean and light. It’s exactly the sort of meal I need when the calendar tells me it should be one season (spring, where art thou?) but the scene outside my window (ahem, BRRRR) depicts another. I made a big pot (er, slow cooker) of this Crock Pot Chicken and Rice Soup last week, on what turned out to be an unseasonably cold and blustery day. Ben and I brought it
Slow Cooker Lemony Chicken & Barley Soup is a wonderful combination of shredded chicken breasts, onion, garlic, fresh lemon juice, and a some baby spinach leaves for a perfect fall dinner that's entirely made in the slow cooker.