Recipe: Mushroom Barley Stew

Cook Time: 8 hours on low, 6 hours on high
Serves: 6-8

1 pound Baby Bella mushrooms, sliced
2 carrots, sliced
1 rib celery, diced
1 onion, diced
1, 15-ounce can diced tomatoes
1 cup uncooked pearl barley
2 cloves garlic, minced
1 tablespoon salt
1 teaspoon dried basil
1 teaspoon black pepper

Day of: Add 6 cups of vegetable stock to the slow cooker before cooking.
Serve with: hot crusty bread or rolls

This stew was delicious, it was a little spicy for me, so I’m not sure what happened with our seasonings, I’m beginning to wonder if we mixed up our “chilli” spices with our “stew” spices and put the bags in the wrong prep bag. Ah well, nothing a little ketchup didn’t help, seeing as I forgot to add the tomatoes.


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