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  • 6servings
  • 5minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 oz lean beef chuck for stew

  2. 4 cups reduced-sodium chicken broth

  3. 2 cups water

  4. 1 can (14 1/2 oz) diced tomatoes with roasted garlic and onion

  5. 12 oz shiitake mushrooms , stems removed; caps cleaned and sliced

  6. 1 large white turnip (about 7 oz), peeled and diced (11/2 cups)

  7. 2 large carrots , quartered lengthwise and diced

  8. 1 cup barley (not quick cooking)

  9. 2 large shallots , chopped (1/2 cup)

  10. 1/2 tsp pepper

  11. 1/2 tsp dried thyme

  12. 1/2 cup snipped fresh dill

  13. Good with: sour cream

Instructions Jump to Ingredients ↑

  1. Mix all ingredients except dill in a 4-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours or until beef and vegetables are tender.

  2. Stir in dill, ladle into soup bowls and top with dollops of sour cream, if desired.

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