Jackal'd Barley and Steak Stew

Name: Jackal'd Barley and Steak Stew
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp Extra Virgin Olive Oil; 3 medium Vidalia or sweet onions-Chopped or diced; 3 clove garlic-Minced; 18 oz Whole Mushrooms - cut thinly; 3 1/2 lb Thin sliced Chuck arm steak or cubed chuck roast; 2 tbsp Fine to course crushed black pepper-mostly to your taste...; 1 tbsp Koshering salt-can be sub for coarse sea salt or coarse table salt; 3 cup Warm/hot water; 1 quart Beef broth; 2 1/2 cup chopped carrots; 7 stick Celery-chopped; 11 oz Quick barley; 2 tbsp thyme; 3 each Bay leaves; 4 tbsp Dry Parsley; 2 each Beef bouillon cubes; 2 can Stewed tomatoes-drained

Jackalodeath @cook_2838332

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!!

Jackalodeath @cook_2838332

Saved

Ingredients

40 mins

8 servings

Searing stuff
2 tbspExtra Virgin Olive Oil
3 mediumVidalia or sweet onions-Chopped or diced
3 clovegarlic-Minced
18 ozWhole Mushrooms - cut thinly
3 1/2 lbThin sliced Chuck arm steak or cubed chuck roast
2 tbspFine to course crushed black pepper-mostly to your taste...
1 tbspKoshering salt-can be sub for coarse sea salt or coarse table salt
Crock pot/slow cooker
3 cupWarm/hot water
1 quartBeef broth
2 1/2 cupchopped carrots
7 stickCelery-chopped
11 ozQuick barley
2 tbspthyme
3 eachBay leaves
4 tbspDry Parsley
2 eachBeef bouillon cubes
2 canStewed tomatoes-drained

Saved

Steps

40 mins

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. You're aiming for a good sear, nothing more. nothing less. (don't 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 you're gonna take the lid of every now and then to smell it, I don't blame you!! BUT!! And this is a Kardashian sized but, stir it since you're there. #1 rule of slow cooking is not to take the lid off, I'm 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 (I'm 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 don't mind checking her out! (think really hard about that tater salad or the caesar dressing...)
10

At the end don't let anything go to waste!! freeze it, take it to the neighbors, hobos, whatever!! But please don't waste your food! Jackal out!