Description
A hearty, comforting beef and barley stew that requires minimal active prep time. Perfect for busy weeknights, this slow cooker meal yields tender beef, chewy barley, and rich flavors with just 10 minutes of chopping.
Ingredients
- 2–3 pounds beef chuck roast, cut into 1-inch cubes
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 large carrots, peeled and chopped into 1-inch chunks
- 2 large russet or Yukon Gold potatoes, peeled and cubed
- 1 cup pearl barley, rinsed
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon butter (for searing)
- Salt and black pepper, to taste
Instructions
- Cut the beef chuck roast into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.
- Heat a large skillet over medium-high heat and add butter. Sear the beef cubes in batches until browned on all sides (about 2-3 minutes per side). Remove beef to a plate.
- In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add minced garlic and cook for 1 minute. Stir in tomato paste and cook for 1 minute.
- Deglaze the pan with a splash of beef broth, scraping up brown bits from the bottom. Pour this mixture into the slow cooker.
- Add the seared beef, carrots, potatoes, rinsed barley, remaining beef broth, Worcestershire sauce, dried thyme, and bay leaf to the slow cooker. Stir to combine.
- Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until beef is fork-tender and barley is cooked.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If the stew is too thick, add a splash of broth or water. Serve hot.
Notes
[‘Do not skip searing the beef; it adds significant flavor through the Maillard reaction.’, ‘Use low-sodium broth to control salt levels, as you can always add more salt but cannot remove it.’, ‘Pearl barley is recommended over quick-cooking or instant barley to maintain texture.’, ‘This recipe freezes well for up to 3 months. Thaw in the fridge overnight before reheating.’, ‘If using high heat, check the beef after 4 hours to prevent overcooking.’]
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5
- Sodium: 680
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 6
- Protein: 25
Keywords: slow cooker, beef stew, barley stew, weeknight dinner, comfort food, meal prep, freezer friendly, easy dinner