Slow-Cooked Beef and Barley Stew

Name: Slow-Cooked Beef and Barley Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
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

🕒 Prep: 20 min

🔥 Cook: 8 hours

🍽 Serves: 6

★★★★★

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If you're craving something hearty and comforting, look no further than this Slow-Cooked Beef and Barley Stew. It's a one-pot wonder that's perfect for chilly days when you want a meal that practically cooks itself while filling your home with an irresistible aroma.

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Ingredients for Slow-Cooked Beef and Barley Stew

Beef chuck roast is the heart of this stew, providing robust flavor and tenderness when slow-cooked. Pearl barley adds a delightful chewy texture and earthy flavor, making the stew hearty and filling. Beef broth and water form the flavorful base, ensuring every spoonful is rich and satisfying. Onion, garlic, carrots, parsnips, and celery create a balanced vegetable medley that complements the beef. Tomato paste adds depth and body, while dried thyme and rosemary infuse the stew with aromatic warmth. Finally, bay leaves lend a subtle herbal note, with salt and pepper rounding out the flavors.

Tips & Tricks

For deeper flavor, deglaze your skillet with a splash of red wine after browning the beef and before sautéing the vegetables.
If you like a thicker stew, mash a few of the cooked vegetables with a fork and stir them back into the pot.
Consider using a slow cooker liner for easy cleanup — it’s a game changer!

Serving Suggestions

This stew is wonderful served with a crusty loaf of sourdough bread or over a bed of creamy mashed potatoes for a truly hearty meal. A simple green salad with a tangy vinaigrette complements the rich flavors perfectly.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, beef brisket or short ribs would also work well, but they might alter the cooking time slightly.
Can I make this stew on the stovetop?: Absolutely! Simmer it gently for about 2.5–3 hours until the beef and barley are tender.
Can I freeze leftovers?: Yes, this stew freezes beautifully. Just cool it completely before transferring to airtight containers.

Slow-Cooked Beef and Barley Stew Recipe Walkthrough

Start by heating olive oil in a large skillet over medium-high heat. Once hot, brown the beef cubes on all sides — this step locks in the meat's flavor. Transfer the browned beef to your slow cooker, letting it rest while you tackle the veggies. In the same skillet (no need to dirty another pan), sauté the onion, garlic, carrots, parsnips, and celery until the onion turns translucent. This will take about 5–7 minutes. Add this aromatic mix to the slow cooker.

Next, stir in the beef broth, water, pearl barley, tomato paste, thyme, rosemary, bay leaves, salt, and pepper into the slow cooker. Give everything a good mix to ensure the ingredients are well-distributed. Cover and set your slow cooker to low, allowing it to work its magic for 6–8 hours. During this time, the beef will become melt-in-your-mouth tender, and the barley will absorb all those delicious flavors.

Before serving, remove the bay leaves and give the stew a taste. Adjust the seasoning if needed. Then, ladle up a bowl of comfort and enjoy!

Why You'll Love This Recipe

Rich, savory flavors that only get better as they meld together over time.
Easy preparation — minimal hands-on work with maximum rewards.
Nutrient-rich, thanks to wholesome ingredients like barley and vegetables.
Perfect for meal prep — this stew tastes even better the next day!

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

Step-by-step 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.