Oh no… I didn’t realize what I was getting myself into once this glorious dish was done. The smell filled my house and the last hour of cooking before it was done was something close to torture. It was amazing.
The barley serves as a natural thickener for this stew. It turns the stew into this beefy, flavorful, and wonderful thing. You’ll be going back for seconds and can have leftovers for lunch.
The best part is that it’s worth the prep. If you don’t like chopping vegetables, this one will be one that’s worth it in the end.
I chose to put this on high for 4 to 5 hours because I didn’t decide until lunchtime to make this but if you have more time you could choose the longer option. The beef was still tender and melted in my mouth.
Any soup with the words “wild” and “rice” in them screams classic. It seems elegant yet simple, flavorful yet easy to make.
It was. This is a pressure cooker recipe so there’s even less work to do because you don’t have to stand over a pot waiting for the rice to cook.
I was pleasantly surprised by the outcome too. The rice was cooked well and it was nice and creamy!
Wild rice is of the fancier variety so this isn’t a soup you’ll be able to prepare with what you have in the pantry unless you happen to have wild rice in your pantry. Then you go, Glen Coco! I don’t recommend using any other rice because it might become too mushy.
If you’re looking for an easy recipe to “leave it and go,” then this one is for you!
My family and I ate this soup with rolls but you could use any type of bread.
2 Cups of Potatoes, diced into small cubes (I used red potatoes but you can use anything you have on hand.)
4 Tablespoons (1/4 Cup) of Butter
4 Tablespoons (1/4 Cup) of Flour
1/2 Cup of Red or Green Bell Pepper, chopped
1/2 Cup of Onion, chopped
1/2 Cup of Frozen Peas
5 Cups of Chicken Broth
1 Cup of Heavy Cream
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1/2 Teaspoon of Paprika
2 Cups of Shredded Cheddar Cheese
Begin by melting the butter in a large pot or dutch oven. Once the butter has melted, put in the pot the onion and bell peppers. Allow these to start to get soft. About 5-6 minutes.
Add the garlic and let it become fragrant. About 1 minute.
Sprinkle in the flour. Be sure to stir constantly and combine the flour well. About 1-2 minutes.
Pour in the chicken broth and bring to a boil.
Add in the potato and cook until fork-tender. About 10 minutes depending on the size of your potatoes. Make sure to keep the potatoes boiling or the soup will not thicken.
Next, bring the heat down to medium-low and add the frozen peas and ham. Cook for 3-5 minutes until heated through.
Then, turn the heat down to very low (I took my pot off the heat and waited about 2 minutes) and pour in the heavy cream. Stir. In small handfuls, add the cheddar cheese. Stir well in between adding cheese to avoid clumping. Then keeping the heat low, return the pot to the heat.
The creaminess factor is insane and the soup has so much flavor. It’ll be ready in ONE minute!
Literally. If you own an instant it takes one minute of cook time but if you don’t have one, you can still make this on the stovetop and it will be just as good.
I made some no-knead bread to go with this soup. I toasted up a thick slice and dipped it in the soup. It was amazing.
It’s important to note that in my version, I did not use matchstick carrots. During this time, my go-to grocery store is not carrying them. I used my small food processor to get small bite-sized pieces. You will know they’re small enough when they’re size is smaller than the broccoli. This BROCCOLI and cheese soup. The carrots are just a helpful friend in this case.
If you’re in a similar predicament but don’t have access to either of those options, you can always chop your carrots by hand.
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Prep Time: 10 minutes Cook Time: 20 minutes
What You Will Need:
4 Cups of Broccoli (I used Frozen)
1 Cup of Chopped or Matchstick Carrots
1 Medium Sized Onion, diced
2 Tablespoons of Butter
3-4 Cloves of Garlic, minced
4 Cups of Chicken Broth
4 Ounces of Cream Cheese
1/4 Cup of Cornstarch
1/4 Cup of Cold Water
1/4 Teaspoon of Ground Black Pepper
1/4 Teaspoon of Salt (add as needed)
1/4 Teaspoon of Paprika
1/4 Teaspoon of Dry Mustard
2 Cups of Shredded Cheddar Cheese
Set Pressure Cooker to Saute. Melt the butter and cook the onion for about 3-4 minutes.
Add garlic and cook until fragrant. About a minute.
Next, pour in the chicken broth, chopped carrots, and frozen broccoli as well as the paprika, dry mustard, ground black pepper, and salt.
Then close the lid to the pressure cooker. Be sure your valve is placed on sealed. Select high pressure and set for one minute.
When the one minute has ended, use the quick pressure release.
Set the pressure cooker back to saute mode. Combine the cornstarch and the cold water. Stir together until well combined. Then pour it into the pressure cooker. Allow the soup to come to a boil and stir constantly until the soup has thickened.
Turn off the saute mode. Let the soup completely stop boiling. Add cream cheese into soup. It’s recommended to chop into smaller pieces before adding it.
Next, slowly add the cheddar cheese in small increments. Let the cheese completely melt before adding more cheese.
Do you ever just crave a nice, hearty beef stew made in the Crockpot?
The other day I saw a picture of a beef stew that had large chunky bites in it. I wanted to emulate that beef stew so badly.
Unfortunately, I didn’t succeed visually but I definitely succeeded with flavors.
On another note, I wanted to keep it simple without much more chopping than I needed to do. I decided to put the entire beef chuck roast, in large sections, into the Crockpot. This is instead of slicing the beef chuck roast into one-inch cubes and you won’t need to shred the meat later.
In addition to this stew, I also venture into the world of bread making for a bit. I tried making the popular no-knead bread in a dutch oven. I would say it’s a good first attempt.
If you don’t have any interest in making your own bread, I highly recommend you find some bread to dip in this stew. It’ll be well worth it.
So, here’s a tasty beef stew that will make your house smell delicious ALL DAY.
Prep Time: 15 minutes Cook Time: 8 hours
What You Will Need:
2lb-3lb Beef Chuck Roast
2 Tablespoons of All-Purpose Flour
1 Teaspoon of Salt
1 Teaspoon of Ground Pepper
1 Teaspoon of Dried Thyme
1 Teaspoon of Oregano
2 Cups of Chicken Stock
1 Cup of Water
1 Beef Bouillon Cube/Beef Flavor Packet
3 Cloves of Garlic
3 Carrots, peeled and chopped (I used about about half a pound of baby carrots)
2 Ribs of Celery, chopped
1 lb of Red Potatoes, diced
8 Ounces of Brown or Baby Bella Mushrooms (I suggest using larger sized mushrooms because they shrink significantly.)
1 Large Yellow Onion, diced
1 Cup of Frozen Peas
Place your sections of beef chuck roast in the bottom of Crockpot.
Next add the carrots, celery, potatoes, garlic, onion, and mushrooms to the Crockpot.
Add the chicken broth and the beef packet or bouillon cube along with the water. If you’re using a beef packet, mix it into the chicken broth before putting it in. If you’re using a bouillon cube crush it up into pieces before putting it in the Crockpot.
Then, season the stew with salt, pepper, dried thyme, and dried oregano. Make sure to give this a decent stir while trying to leave the meat at the bottom of the Crockpot.
Place Crockpot on Low for 8 hours.
When there’s an hour left of cooking, remove the beef chuck roast and shred/chop into small pieces.
Before putting the meat back in, remove one cup of liquid and mix in 2 tablespoons of flour. Combine well making sure flour is completely dissolved. Pour back into the Crockpot along with meat and the frozen peas. Turn Crockpot on high for the last hour.
Let it cook for another hour on high. If the stew starts to become thick, you can put it on low for the rest of the time.