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slow cooker beef and barley stew - featured image

Slow Cooker Beef and Barley Stew: 5-Ingredient Cozy Dinner

  • Author: Harper
  • Total Time: 7 hours
  • Yield: 6-8 servings 1x

Description

A hearty, comforting slow cooker stew made with chuck roast, pearl barley, and root vegetables. This budget-friendly, set-it-and-forget-it meal is perfect for rainy days and gets better as leftovers.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 cup pearl barley
  • 4 cups root vegetables (3 large carrots chopped into 1-inch chunks, 2 large Yukon Gold potatoes cut into 1-inch cubes)
  • 4 cups low-sodium beef broth
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon oil (for searing, optional)
  • Salt and black pepper to taste
  • Optional: ½ cup dry red wine
  • Optional: 1 tablespoon tomato paste
  • Optional: 1 teaspoon dried thyme
  • Optional: 1 bay leaf
  • Optional: 1 tablespoon soy sauce

Instructions

  1. Prep the beef: Cut the chuck roast into 1.5-inch cubes. Pat dry with paper towels and season generously with salt and pepper.
  2. Sear the beef (Optional but recommended): Heat oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Remove and set aside.
  3. Combine ingredients: Toss the seared (or raw) beef, rinsed pearl barley, onion, garlic, carrots, potatoes, thyme, bay leaf, tomato paste, and soy sauce into the slow cooker.
  4. Add liquids: Pour in the beef broth and red wine (if using). Stir gently to combine.
  5. Cook: Cover and cook on LOW for 6-8 hours until beef is fork-tender. Avoid cooking on HIGH for the full time to prevent mushy barley.
  6. Adjust consistency: If the stew is too thin, cook uncovered for the last 30 minutes or stir in a cornstarch slurry. Taste and adjust seasoning.
  7. Serve: Remove the bay leaf. Serve hot in deep bowls, topped with fresh parsley if desired, with crusty bread on the side.

Notes

The stew improves in flavor after sitting overnight. Rinse pearl barley before cooking to remove excess starch. Use Yukon Gold potatoes as they hold their shape better than Russets in slow cookers. For a vegetarian version, substitute beef with chickpeas and use vegetable broth.

  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380
  • Sugar: 4
  • Sodium: 650
  • Fat: 14
  • Saturated Fat: 5
  • Carbohydrates: 35
  • Fiber: 5
  • Protein: 25

Keywords: slow cooker, beef stew, barley stew, comfort food, winter recipes, one pot meal, chuck roast, cozy dinner

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Find it online: https://warmdinner.online/slow-cooker-beef-and-barley-stew-5-ingredient-cozy-dinner/