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Slow Cooker Beef and Barley Stew

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A hearty and cozy slow cooker stew featuring tender beef chuck, nutty pearl barley, and sweet root vegetables, perfect for chilly evenings and easy weeknight dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch pieces
  • 3/4 cup pearl barley (about 140 g)
  • 3 medium carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth (960 ml), low-sodium preferred
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Prep your ingredients: Cut the beef into roughly 1-inch pieces, peel and chop carrots and parsnips into bite-sized chunks, dice the onion, and mince the garlic. Measure out your barley and broth.
  2. Brown the beef: Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Work in batches to avoid overcrowding the pan, and brown the beef pieces on all sides (about 4-5 minutes per batch). Transfer browned beef to your slow cooker.
  3. Sauté the aromatics: In the same skillet, reduce heat to medium and add the diced onion and minced garlic. Sauté until softened and fragrant, about 3 minutes. Scrape up any browned bits stuck to the pan to mix in the flavor.
  4. Deglaze the pan: Stir in the tomato paste and cook for 1 minute. Then add about 1/4 cup (60 ml) beef broth to loosen the browned bits from the pan. Pour this mixture into the slow cooker over the beef.
  5. Add the vegetables and barley: Toss in the chopped carrots, parsnips, celery, and pearl barley. Stir gently to combine everything.
  6. Add liquids and seasonings: Pour in the remaining beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Season with salt and pepper moderately.
  7. Cook low and slow: Cover and set the slow cooker on low for 7-8 hours or high for 4-5 hours until beef is fork-tender and barley softens.
  8. Final check: About 30 minutes before serving, check the stew. If too thick, stir in a little extra broth or water. Adjust seasoning as needed. Remove thyme sprigs and bay leaves before serving.

Notes

Brown the beef before slow cooking to add depth of flavor. Use pearl barley, not quick-cooking, to avoid mushiness. Add barley halfway through cooking for firmer texture. Adjust seasoning at the end. For gluten-free, substitute barley with quinoa or millet but adjust cooking times. Can be made in an Instant Pot with 35 minutes high pressure cooking after browning beef.

Nutrition

Keywords: slow cooker stew, beef stew, barley stew, root vegetables, cozy dinner, easy slow cooker recipe, hearty stew

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