One of my family’s all-time favorite camping recipes is for Barley Beef Stew! Even my resident picky eaters gobble this down, and it’s so flavorful, savory, and satisfying that it’s a go-to recipe at home or on the road. Start this amazing and easy camping recipe in the slow cooker as soon as you have breakfast dishes out of the way and you’ll enjoy your whole new or used RV smelling wonderful as the day progresses!
Barley Beef Stew
Ingredients:
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck roast, cut into 1″ cubes
- salt & pepper, to taste
- 8 ounces sliced baby bella mushrooms
- 16 oz baby carrots, each cut in 2-3 pieces
- 1 ½ tsp minced garlic
- 4 medium-large yellow potatoes, peeled and cut into 1″ cubes
- 1 large yellow onion, chopped
- 6 cups beef broth
- 1 cup dry red wine
- 1/4 cup tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3/4 cup pearl barley
- 1 bay leaf
Directions:
- First, cut the beef into cubes. Pat dry with paper towels and sprinkle liberally with salt and pepper.
- Lock the flavor – and the tenderness! – into the beef by giving it a quick sear on all sides. Add the oil to a skillet, bring to medium heat, and add the seasoned beef cubes in small batches. Don’t cook everything all the way through – you’re just looking to quickly brown and sear on all sides.
- Add the beef and all other ingredients to the slow cooker, stir well to combine, put the lid on, and cook on high heat for 4 hours.
- Reduce heat to low and simmer for another 2 hours. Remove the bay leaf before serving.
Your camping recipes should be easy, quick to assemble, and quick to clean up – and one-pot wonders like this one tick all of the boxes! Good luck having leftovers!
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