Print

Cozy Slow Cooker Beef and Barley Stew

slow cooker beef and barley stew - featured image
Print Recipe

This hearty, hands-off slow cooker beef and barley stew features fall-apart tender chuck roast, plump barley, and a rich, savory broth. It’s the ultimate comfort food for cold days, perfect for meal prep and freezer-friendly.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 tbsp olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced into half-moons
  • 3 celery stalks, sliced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 6 cups low-sodium beef broth
  • 1 cup water
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp salt, plus more to taste
  • ½ tsp black pepper
  • 1 cup pearled barley, rinsed
  • ½ cup dry red wine (optional)
  • 1 tbsp balsamic vinegar (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Sear the beef: Pat beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear beef for 2-3 minutes per side until deeply browned. Transfer to slow cooker.
  2. Sauté aromatics: In the same skillet, reduce heat to medium. Add diced onion and cook for 4-5 minutes, scraping up browned bits. Add garlic and cook 30 seconds until fragrant. If using red wine, pour it in and let bubble for 2 minutes, scraping up any remaining bits. Pour mixture into slow cooker over beef.
  3. Add vegetables and seasonings: Add sliced carrots, celery, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to coat.
  4. Add liquid and barley: Pour in beef broth and water. Stir in rinsed pearled barley, ensuring it is submerged. Stir everything together.
  5. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. LOW is recommended for best texture.
  6. Check for doneness: About 30 minutes before serving, remove bay leaves. Taste and adjust salt and pepper. Barley should be tender with a slight chew; beef should shred easily. If too thick, add a splash of broth or water. If too thin, leave lid off for last 30 minutes.
  7. Finish and serve: Stir in balsamic vinegar if using. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Notes

For gluten-free, substitute barley with brown rice or quinoa. For lower sodium, use unsalted broth and adjust salt at the end. The stew thickens as it sits; add broth when reheating. Toasting the barley in a dry skillet for 2-3 minutes before adding adds extra nutty flavor. If cooking all day, add barley halfway through to prevent mushiness.

Nutrition

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

Find it online: https://platebelle.com/cozy-slow-cooker-beef-and-barley-stew-best-easy-recipe/