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Slow Cooker Beef and Barley Stew

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A cozy, comforting slow cooker stew featuring tender beef chuck roast and hearty pearl barley, simmered with vegetables and herbs for a rich, layered flavor.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3/4 cup pearl barley
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth (preferably low-sodium)
  • 14 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cube the beef into 1-inch pieces, dice onion, slice carrots and celery, and mince garlic.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 2-3 minutes per side, until golden crust forms. Transfer seared beef to the slow cooker.
  3. In the same skillet, add diced onion, carrots, and celery. Cook for 4-5 minutes until softened, stirring occasionally. Add minced garlic and cook 1 more minute until fragrant.
  4. Transfer the sautéed vegetables to the slow cooker over the beef.
  5. Pour in beef broth, diced tomatoes with juice, and tomato paste. Stir in Worcestershire sauce, thyme sprigs, and bay leaves. Season with salt and pepper (start with 1 teaspoon salt and ½ teaspoon pepper).
  6. Rinse pearl barley under cold water and add it to the slow cooker. Stir gently to combine.
  7. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and barley is soft.
  8. About 15 minutes before serving, check seasoning and adjust salt and pepper as needed. Remove thyme sprigs and bay leaves. For thicker stew, leave lid off for last 15 minutes to reduce liquid.
  9. Ladle stew into bowls and garnish with fresh chopped parsley if desired. Serve warm.

Notes

Searing the beef before slow cooking adds rich, caramelized flavor. Rinse barley before use to prevent clumping. Adjust seasoning gradually. For thicker stew, cook uncovered for last 15 minutes or add a cornstarch slurry. Can substitute barley with steel-cut oats or gluten-free grains like quinoa or millet. Leftovers thicken; add broth when reheating. Freezes well up to 3 months.

Nutrition

Keywords: slow cooker, beef stew, barley stew, comfort food, easy dinner, hearty stew, crockpot recipe

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