Slow Cooker Beef and Barley Stew
Slow Cooker Beef and Barley Stew
Ingredients
For the Stew
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- 3 garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup pearl barley, uncooked
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Do not overcrowd the pan. Transfer the seared beef to the slow cooker.
⏱️ 10 min
- 3
In the same skillet, add the chopped yellow onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min
- 4
Transfer the sautéed vegetables and garlic to the slow cooker with the beef. Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf to the slow cooker. Stir gently to combine all ingredients.
⏱️ 3 min
- 5
Cover the slow cooker and cook on low for 6 hours, or on high for 3 hours.
⏱️ 360 min
- 6
After the initial cooking time, stir in the uncooked pearl barley. Re-cover and continue to cook on low for an additional 1 to 1 1/2 hours, or on high for 30-45 minutes, until the barley is tender and the beef is very tender.
⏱️ 90 min
- 7
Remove and discard the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. Ladle the hot stew into bowls.
⏱️ 5 min
- 8
Garnish each serving with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef and Barley Stew
Ingredients
For the Stew
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- 3 garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup pearl barley, uncooked
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Do not overcrowd the pan. Transfer the seared beef to the slow cooker.
⏱️ 10 min - 3
In the same skillet, add the chopped yellow onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min - 4
Transfer the sautéed vegetables and garlic to the slow cooker with the beef. Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf to the slow cooker. Stir gently to combine all ingredients.
⏱️ 3 min - 5
Cover the slow cooker and cook on low for 6 hours, or on high for 3 hours.
⏱️ 360 min - 6
After the initial cooking time, stir in the uncooked pearl barley. Re-cover and continue to cook on low for an additional 1 to 1 1/2 hours, or on high for 30-45 minutes, until the barley is tender and the beef is very tender.
⏱️ 90 min - 7
Remove and discard the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. Ladle the hot stew into bowls.
⏱️ 5 min - 8
Garnish each serving with fresh chopped parsley before serving.
⏱️ 2 min