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Cozy Slow Cooker Beef and Barley Stew: Best Easy Recipe

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This cozy slow cooker beef and barley stew is a hearty, hands-off meal that delivers deep, rich flavor with minimal effort. Perfect for busy weekdays or lazy Sundays, it’s a family-approved comfort food that tastes even better the next day.

Ingredients

Scale
  • 2 lbs (900g) stewing beef (chuck or round), cut into 1-inch cubes
  • 1 cup (200g) pearled barley, rinsed
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 4 cups (950ml) low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 1 tablespoon olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions turn translucent and the vegetables start to soften. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Transfer to the slow cooker: Scrape the sautéed vegetables into the bottom of your slow cooker.
  3. Add the beef: Place the cubed stewing beef on top of the vegetables.
  4. Stir in the barley: Sprinkle the rinsed pearled barley over the beef. Give everything a gentle stir so the barley is distributed evenly.
  5. Mix the liquid ingredients: In a separate bowl or measuring cup, whisk together 4 cups of beef broth, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Pour this mixture over the beef and barley. Add 1 teaspoon of dried thyme and 2 bay leaves. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
  6. Give it a final stir: Use a wooden spoon to gently mix everything together. Make sure the beef and barley are mostly submerged in the liquid.
  7. Cook low and slow: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when the beef is fork-tender and the barley is plump and soft.
  8. Check seasoning and serve: About 30 minutes before serving, remove the bay leaves. Taste the broth and adjust salt and pepper as needed. If the stew seems too thick, stir in a splash of beef broth or water. If it’s too thin, let it cook uncovered for the last 30 minutes to thicken up.
  9. Garnish and enjoy: Ladle the stew into bowls and top with a sprinkle of fresh parsley if desired. Serve with crusty bread, a side salad, or just a big spoon.

Notes

For a gluten-free option, swap the pearled barley for brown rice or quinoa. The stew tastes even better the next day as flavors meld. If you don’t have a slow cooker, use a Dutch oven on the stovetop or in a 325°F oven for about 2 hours, covered.

Nutrition

Keywords: slow cooker beef and barley stew, easy beef stew, cozy stew, crockpot beef barley stew, hearty stew, comfort food, fall dinner, winter dinner

Find it online: https://spoonmira.com/cozy-slow-cooker-beef-and-barley-stew-best-easy-recipe/