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Cozy Slow Cooker Beef and Barley Fall Stew: Easy Comfort Food

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A hearty, deeply flavorful slow cooker beef and barley stew that fills your home with the best kind of warmth. Perfect for cool fall days, this comforting one-pot meal features tender beef, nutty barley, and a rich, savory broth.

Ingredients

Scale
  • 2–3 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 cup pearl barley
  • 1 large yellow onion, diced
  • 3–4 medium carrots, peeled and cut into 1-inch chunks
  • 2–3 stalks celery, sliced
  • 4–5 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Sprinkle the flour over the beef and toss to coat evenly. Shake off any excess flour.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and sear undisturbed for 2-3 minutes per side until a deep golden-brown crust forms. Transfer seared beef to the slow cooker insert.
  3. Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until onions are translucent and starting to soften. Add the minced garlic and cook for another minute until fragrant.
  4. Pour about 1/2 cup of the beef broth into the hot skillet. Use a wooden spoon to scrape up all the browned bits from the bottom. Let simmer for a minute, then pour the entire mixture (vegetables, garlic, and deglazing liquid) into the slow cooker with the beef.
  5. Add the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves to the slow cooker. Stir until the tomato paste is mostly dissolved. Stir in the pearl barley.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the barley is plump and cooked through.
  7. Remove the bay leaves and discard. Stir the stew, taste, and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Don’t skip searing the beef—it builds deep flavor. Barley absorbs a lot of liquid, so the stew will thicken as it cooks. For a thinner stew, add more broth at the end. Leftovers taste even better the next day. To freeze, portion into freezer-safe containers and store for up to 3 months.

Nutrition

Keywords: slow cooker beef and barley stew, fall stew, beef barley soup, comfort food, easy slow cooker recipe, cozy fall dinner

Find it online: https://lucastable.com/cozy-slow-cooker-beef-and-barley-fall-stew-easy-comfort-food/