Name: Hearty Slow Cooker Beef and Barley Stew Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Ingredients: Main Ingredients:; 2-3 lbs beef chuck roast, cut into 1-inch cubes; 1 cup pearl barley, rinsed; 6 cups beef broth (low sodium preferred); 2 medium carrots, chopped; 2 celery stalks, chopped; 1 large yellow onion, chopped; Flavor Boosters:; 4-5 cloves garlic, minced; 1 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste; Finishing Touches:; 1/4 cup fresh parsley, chopped, for garnish; For Sautéing:; 1 tbsp olive oil

Description

Slow Cooker Beef and Barley Stew: Your easy, comforting dinner solution! Tender beef, wholesome barley & rich flavors simmer to perfection. Warm up tonight!

Ingredients

Scale

Main Ingredients:
2–3 lbs beef chuck roast, cut into 1-inch cubes
1 cup pearl barley, rinsed
6 cups beef broth (low sodium preferred)
2 medium carrots, chopped
2 celery stalks, chopped
1 large yellow onion, chopped
Flavor Boosters:
4–5 cloves garlic, minced
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Finishing Touches:
1/4 cup fresh parsley, chopped, for garnish
For Sautéing:
1 tbsp olive oil

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Instructions

Brown the Beef (If You Feel Like It):: Okay, so this step is technically optional for a slow cooker, but honestly, it adds so much flavor. Heat a tablespoon of oil in a large skillet over medium-high heat. Season your beef cubes with salt and pepper, then brown them in batches until they have a nice crust. Don’t overcrowd the pan, or they’ll steam instead of brown – a mistake I’ve made too many times, ending up with sad, gray meat. Transfer the browned beef to your slow cooker. This little bit of effort truly pays off!
Sauté Aromatics (A Quick Flavor Boost):: In the same skillet (don’t even bother cleaning it, those bits are flavor!), add a little more oil if needed. Toss in your chopped onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and smell amazing. This step really wakes up their flavors. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Oh, that smell, it’s just the best! Scrape all those delicious bits into the slow cooker with the beef.
Combine & Conquer (The Slow Cooker’s Job):: Now for the easy part! Add the pearl barley, beef broth, Worcestershire sauce, dried thyme, and bay leaf to the slow cooker. Give everything a good stir to combine. Make sure the barley is submerged so it can cook properly. This is where the magic really begins. I always give it a little sniff at this stage, imagining all those flavors melding together. It’s truly satisfying!
Set It and Forget It (Mostly):: Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The goal is for the beef to be incredibly tender, falling apart with just a fork. I usually set it on low before I leave for work, and by the time I get home, the house smells like heaven. Don’t peek too often, that lets out all the heat and slows down the cooking process. I’ve been guilty of that, impatience is real!
Check for Tenderness & Seasoning (Almost There!):: Once the cooking time is up, check a piece of beef for tenderness. It should be super soft. Give the stew a good stir and taste for seasoning. This is where you adjust! Add more salt or pepper if needed. Sometimes I find it needs a little extra something, and a tiny splash of apple cider vinegar can brighten it up. Don’t be shy; make it taste just right for you.
Garnish and Serve (The Grand Finale):: Remove and discard the bay leaf – you don’t want to bite into that! Ladle your rich, hearty Slow Cooker Beef and Barley Stew into bowls. Sprinkle generously with fresh chopped parsley. The green really pops against the deep, earthy colors of the stew. It looks so inviting and smells absolutely incredible. Get ready for some serious comfort!