Name: Slow-Cooker Beef and Barley Stew
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Beef chuck roast, cut into 1-inch cubes; 1 cup Pearl barley; 6 cups Low-sodium beef broth; 3 large Carrots, sliced into rounds; 3 stalks Celery stalks, chopped; 1 large Yellow onion, diced; 4 cloves Garlic, minced; 2 tbsp Worcestershire sauce; 2 tbsp Tomato paste; 1 tsp Dried thyme; 1 piece Bay leaf

"This soul-warming stew features melt-in-your-mouth chunks of beef chuck roast simmered alongside nutty pearl barley and earthy root vegetables. It is the perfect set-it-and-forget-it meal that creates a rich, savory gravy while you go about your day."

Ingredients

Qty	Item
2 lbs 900 g	Beef chuck roast, cut into 1-inch cubes
1 cup 200 g	Pearl barley
6 cups 1400 ml	Low-sodium beef broth
3 large 300 g	Carrots, sliced into rounds
3 stalks 120 g	Celery stalks, chopped
1 large 150 g	Yellow onion, diced
4 cloves 12 g	Garlic, minced
2 tbsp 30 ml	Worcestershire sauce
2 tbsp 30 g	Tomato paste
1 tsp 1 g	Dried thyme
1 piece 1 piece	Bay leaf

How to Make Slow-Cooker Beef and Barley Stew

In a large skillet over medium-high heat, sear the cubed beef in a tablespoon of oil until browned on all sides (optional but recommended for flavor).

Transfer the beef to the slow cooker and add the carrots, celery, onion, and garlic.

Add the pearl barley, beef broth, Worcestershire sauce, tomato paste, and dried thyme to the pot. Stir well to combine.

Nestle the bay leaf into the center of the mixture.

Cover and cook on Low for 7-8 hours or on High for 4-5 hours until the beef is tender and the barley is fully cooked.

Remove the bay leaf and season with salt and black pepper to taste before serving.

·
Searing the beef before adding it to the slow cooker creates a deeper umami flavor in the final broth.
·
Ensure you use pearl barley rather than 'quick-cook' barley, which will turn to mush over a long cook time.
·
If the stew is too thick after cooking, stir in an extra half-cup of hot beef broth or water.
·
A splash of dry red wine used to deglaze the skillet after browning the beef adds exceptional richness.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, you can use pre-cut stew meat, but chuck roast is preferred as it has better fat marbling, making it more tender after slow cooking.

Is this stew freezer-friendly?

Absolutely. This stew freezes well for up to 3 months. Just be aware that barley continues to absorb liquid, so you may need to add more broth when reheating.

Can I make this on the stove instead?

Yes, simmer in a heavy Dutch oven over low heat for about 1.5 to 2 hours until the beef and barley are tender.

Can I add more vegetables?

Certainly! Potatoes, parsnips, or even frozen peas (added in the last 30 minutes) work wonderfully in this recipe.

Video Tutorials

BEEF & BARLEY SOUP recipe - A slow cooker special!

Beef Barley Stew | Crock Pot Recipe

Slow Cooker Beef Barley Soup: healthy crockpot meal! | The Recipe Rebel

SLOW COOKER BEEF BARLEY SOUP!! DUMP AND GO CROCK POT MEAL IDEA!!

What to Cook Next

See All Slow Cooker

Next Recipe

Slow Cooker Loaded Baked Potato Soup

Indulge in the ultimate comfort food with this velvety, rich loaded potato soup made effortlessly in your slow cooker. It's thick, creamy, and topped with all your favorite baked potato fixings like smoky bacon, sharp cheddar, and fresh green onions.

Cook Slow Cooker Loaded Baked Potato Soup