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Cozy Beef and Barley Stew: Best Slow Cooker Dinner

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A hearty, comforting beef and barley stew made in the slow cooker with fall-apart tender beef, pearl barley, and a rich, savory broth. Perfect for busy weeknights or Sunday dinners.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 cup pearl barley (not quick-cooking)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into ½-inch rounds (about 1 ½ cups)
  • 2 celery stalks, sliced (about 1 cup)
  • 4 garlic cloves, minced
  • 4 cups low-sodium beef broth
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish, optional)
  • Fresh thyme sprigs (for garnish, optional)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add the beef in a single layer and brown undisturbed for about 3 minutes per side until a deep, dark crust forms. Transfer browned beef to the slow cooker.
  2. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until onions are translucent and vegetables start to soften. Add minced garlic and cook for one more minute until fragrant.
  3. Pour about ½ cup of beef broth into the skillet and stir, scraping up browned bits from the bottom. Let simmer for about a minute, then pour the vegetables and liquid into the slow cooker with the beef.
  4. Add pearl barley, tomato paste, Worcestershire sauce, dried thyme, bay leaves, remaining beef broth, and water to the slow cooker. Stir to combine.
  5. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. About 30 minutes before serving, stir the stew. If too thick, add a splash more broth or water; if too thin, leave the lid off for the last 30 minutes.
  6. Remove bay leaves. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley if desired. Let cool for a few minutes before serving.

Notes

For best results, don’t skip browning the beef—it adds deep flavor. Pat beef dry before searing. Use low-sodium broth to control salt. Let stew rest on ‘warm’ for an hour after cooking for enhanced flavor. For a gluten-free option, substitute barley with brown rice or quinoa (texture will differ).

Nutrition

Keywords: beef and barley stew, slow cooker stew, hearty beef stew, comfort food, easy dinner, meal prep

Find it online: https://forkmila.com/cozy-beef-and-barley-stew-best-slow-cooker-dinner/