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Cozy Crockpot Beef and Barley Stew – Easy Hearty Dinner

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A rich, beefy slow cooker stew with tender chuck roast and creamy pearled barley. This hands-off recipe delivers deep, savory flavor with minimal effort—perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into 1/2-inch rounds
  • 3 celery stalks, sliced
  • 8 ounces cremini mushrooms, quartered (optional)
  • 3 tablespoons tomato paste (double-concentrated preferred)
  • 1 cup pearled barley, rinsed
  • 6 cups low-sodium beef broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)
  • Lemon juice, for garnish (optional)

Instructions

  1. Brown the beef: Pat beef cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and brown undisturbed for 3-4 minutes per side until a deep crust forms. Transfer browned beef to the slow cooker.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the same skillet and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the beef.
  3. Deglaze the pan: Pour about 1 cup of beef broth into the hot skillet. Use a wooden spoon to scrape up browned bits from the bottom. Pour this liquid into the slow cooker.
  4. Layer the vegetables and barley: Add carrots, celery, and mushrooms (if using) to the slow cooker. Sprinkle rinsed barley evenly over the top. Add tomato paste, bay leaves, thyme, and smoked paprika.
  5. Add the liquid: Pour in remaining 5 cups of beef broth and water. Stir gently to combine. Ensure liquid covers all ingredients; add more broth or water if needed.
  6. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when beef shreds easily with a fork and barley is tender with a slight chew.
  7. Finish and adjust: Remove bay leaves. Taste broth and adjust seasoning with salt and pepper. If too thick, stir in a splash of broth or water. If too thin, leave lid off for 15-20 minutes on HIGH to reduce.
  8. Serve: Ladle into bowls. Top with fresh parsley and a squeeze of lemon juice if desired.

Notes

Don’t skip browning the beef—it creates deep flavor. Season in layers for best results. Barley absorbs a lot of liquid; the stew will thicken as it cooks. For gluten-free, swap barley for brown rice, quinoa, or gluten-free oats. For a soupier consistency, add an extra cup of broth. Leftovers taste even better the next day.

Nutrition

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

Find it online: https://spoonmira.com/cozy-crockpot-beef-and-barley-stew-easy-hearty-dinner/