Jackal'd Barley and Steak Stew

Sorry for all the editing to this recipe! Turns out, ya might wanna lil bit bigger than 6qt slow cooker! Still came out pretty dang delicious but wasn t what i was aiming for… anywho, those with any allergies please ask questions! I hope I can become a worthwhile member in this community of kitchen wizards! I ve loved cooking ever since I made my first omelet when I was 3! Hope to hear from y all!!

  1. Searing stuff
  2. 2 tbsp Extra Virgin Olive Oil
  3. 3 medium Vidalia or sweet onions-Chopped or diced
  4. 3 clove garlic-Minced
  5. 18 oz Whole Mushrooms – cut thinly
  6. 3 1/2 lb Thin sliced Chuck arm steak or cubed chuck roast
  7. 2 tbsp Fine to course crushed black pepper-mostly to your taste
  8. 1 tbsp Koshering salt-can be sub for coarse sea salt or coarse table salt
  9. Crock pot/slow cooker
  10. 3 cup Warm/hot water
  11. 1 quart Beef broth
  12. 2 1/2 cup chopped carrots
  13. 7 stick Celery-chopped
  14. 11 oz Quick barley
  15. 2 tbsp thyme
  16. 3 each Bay leaves
  17. 4 tbsp Dry Parsley
  18. 2 each Beef bouillon cubes
  19. 2 can Stewed tomatoes-drained
  1. You will need AT LEAST a 6 quart slow cooker!! Should have mentioned that earlier
  2. After that start by sautéing the onions garlic and mushrooms lightly Only enough to give them a nice color Salt and pepper them as well
  3. After sautéing to what you consider a nice color dump the ingredients into your slow cooker
  4. Now in the same skillet comes the meat Youre aiming for a good sear nothing more nothing less (dont worry the crock pot will get it out of the bacteria DANGER ZONE! quickly enough)
  5. Add Everything else in your slow/crock/cooker/pot stir (like a boss) until the beef bouillon is dissolved
  6. Put the lid on and set your crock to high for 3-4 hours then low for the remainder of 4 hours
  7. Now of course youre gonna take the lid of every now and then to smell it I dont blame you!! BUT!! And this is a Kardashian sized but stir it since youre there #1 rule of slow cooking is not to take the lid off Im not a nazi!! But ya gotta stir it to get it back up and running again
  8. When the 7 hour mark hits sample and adjust salt to taste I actually just liquefied a few more bouillon and add it (Im also not scurred of a lil MSG!) If done adjustment is needed put the lid back on and give it 30 more mins for the flavors to spread out
  9. After that its ready! Find you an awesome side to go with it Kiasfolly got a few good ones if ya dont mind checking her out! (think really hard about that tater salad or the caesar dressing)
  10. At the end dont let anything go to waste!! freeze it take it to the neighbors hobos whatever!! But please dont waste your food! Jackal out!

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