Slow-Cooked Beef and Barley Stew
This thick and hearty stew combines tender chunks of beef, pearl barley, and root vegetables simmered to perfection. Let it bubble away on a cold day, filling your home with the scent of comfort and warmth.
Prep time: 20 minutesCook time: 8 hoursServes: 6
Ingredients
2 lbs beef chuck roast, cut into 1-inch cubes
1 cup pearl barley
4 cups beef broth
2 cups water
1 large onion, chopped
3 carrots, sliced
2 parsnips, sliced
2 stalks celery, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
2 tbsp olive oil
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides and transfer them to the slow cooker.
2. In the same skillet, sauté the onion, garlic, carrots, parsnips, and celery until the onion is translucent. Add them to the slow cooker.
3. Stir in the beef broth, water, pearl barley, tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
4. Cover and cook on low for 6-8 hours or until the beef and barley are tender.
5. Remove bay leaves before serving. Taste and adjust seasoning if necessary.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over medium heat until warmed through, adding a splash of water or broth if needed to reach desired consistency.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
