Save to Pinterest A hearty, comforting stew featuring tender beef, wholesome barley, and a medley of vegetables, slow-cooked for deep, rich flavors.
This slow cooker beef and barley stew has been a favorite in my family for years because of its rich flavors and easy preparation.
Ingredients
- Beef chuck: 2 lbs (900 g), cut into 1 inch cubes
- Carrots: 3 medium, peeled and sliced
- Celery stalks: 3, chopped
- Onion: 1 large, diced
- Garlic: 3 cloves, minced
- Mushrooms: 2 cups (300 g) cremini or button, sliced optional
- Frozen peas: 1 cup (150 g)
- Pearl barley: 3/4 cup (120 g), rinsed
- Beef broth: 6 cups (1.4 L), low sodium
- Diced tomatoes with juices: 1 (14 oz/400 g) can
- Bay leaves: 2
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Salt: 1 tsp, adjust to taste
- Black pepper: 1/2 tsp
- Worcestershire sauce: 1 tbsp
- Olive oil: 1 tbsp, for browning optional
Instructions
- Step 1:
- (Optional) In a large skillet, heat olive oil over medium high heat. Brown the beef cubes in batches for extra flavor, transferring them to the slow cooker as they are done.
- Step 2:
- Add carrots, celery, onion, garlic, and mushrooms to the slow cooker.
- Step 3:
- Add the browned beef, pearl barley, beef broth, diced tomatoes with juices, bay leaves, thyme, rosemary, salt, pepper, and Worcestershire sauce. Stir to combine.
- Step 4:
- Cover and cook on LOW for 8 hours, or on HIGH for 4 5 hours, until the beef is tender and barley is cooked through.
- Step 5:
- About 30 minutes before serving, stir in the frozen peas. Remove bay leaves before serving.
- Step 6:
- Taste and adjust seasoning as needed. Serve hot with crusty bread if desired.
Save to Pinterest This stew always brings the family together especially on chilly evenings when we enjoy it with a crusty bread.
Required Tools
Slow cooker (at least 6 quart 5.5 L) Large skillet optional for browning Cutting board Chefs knife Measuring cups and spoons
Nutritional Information
Calories 390 Total Fat 10 g Carbohydrates 33 g Protein 39 g per serving
Additional Notes
For a thicker stew, remove the lid for the last 30 minutes of cooking. Substitute beef with lamb for a different flavor profile. Fresh herbs can be used in place of dried triple the quantities. Pairs well with a robust red wine like Cabernet Sauvignon.
Save to Pinterest This stew is simple yet packed with flavor and perfect to prepare ahead for busy days.
Common Recipe Questions
- → What cut of beef works best for this stew?
Beef chuck cut into 1-inch cubes is ideal for slow cooking, as it becomes tender and flavorful after long simmering.
- → Can I brown the beef before slow cooking?
Yes, browning beef in olive oil adds extra flavor but is optional. It enhances the depth and richness of the final dish.
- → How do I thicken the stew if desired?
Remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate, making the stew thicker.
- → Are there ingredient substitutions recommended?
For a different flavor, lamb can replace beef, and fresh herbs may be used instead of dried, tripling the amount for best results.
- → When should I add the peas?
Frozen peas are stirred in about 30 minutes before the end of cooking to preserve their color and texture.