I love this warm stew. It fills the kitchen with good smells and makes a big bowl of comfort.
INTRODUCTION
Slow Cooker Beef Barley Stew is a simple, warm meal you can make with little hands-on time. You put good ingredients in the slow cooker and let the machine do the work. The beef turns soft and the barley swells and adds a mild, chewy bite. This dish is best on a cool day when you want something filling and easy.
If you enjoy slow cooker beef dishes, you might also like the rich texture in creamy slow cooker beef pasta, which is another comfort meal made with little effort.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is easy, forgiving, and full of flavor. The slow heat makes tough beef tender. Vegetables soak up the beef flavor and stay soft but not mushy. Pearl barley gives a fuller body than rice or noodles. The stew is a one-pot meal that feeds many people. You can set it in the morning and come home to a hot, ready dinner.
This recipe also uses simple pantry items like beef broth, tomato paste, and dried thyme. You do not need fancy tools or rare items, and you can change what you have on hand. The stew freezes and reheats well, so you can save some for busy days.
HOW TO MAKE Slow Cooker Beef Barley Stew
This section walks you through the plan step by step in clear words. Read it once, then follow the steps as you cook.
Make sure you have a large slow cooker. A 7-quart slow cooker works well because this recipe makes a big pot. Brown the beef first to add more flavor if you can, but if you skip browning the stew will still taste good.
This slow cooker method also works well for other cozy meals. For a different weeknight option try the easy flavors in slow cooker beef ramen noodles.
EQUIPMENT NEEDED
- 7-quart slow cooker (or large slow cooker)
- Large skillet (if your slow cooker does not brown meat)
- Large spoon for stirring
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle for serving
Ingredients You’ll Need :
- 1 tablespoon olive oil
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 8 ounces mushrooms, cut into thin slices
- 8 large carrots, peeled and sliced diagonally into ½-inch pieces
- 6 large cloves garlic, minced
- 4 medium-large yellow potatoes, peeled and cut into 1-inch cubes
- 1 large yellow onion, chopped
- 6 cups low-sodium beef broth
- 1 cup dry red wine
- ¼ cup tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ¾ cup pearl barley
- 1 bay leaf
- Chopped fresh parsley, for serving
STEP-BY-STEP INSTRUCTIONS :
Sprinkle beef fairly generously with kosher salt and pepper. If you own a slow cooker with a meat browning function, add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (7-quart size works well)., Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf., Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender., Remove bay leaf. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.
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HOW TO SERVE Slow Cooker Beef Barley Stew
Serve the stew hot in deep bowls. Spoon the meat, barley, and vegetables so each bowl gets a good mix. Sprinkle chopped fresh parsley on top for color and a fresh bite. Add a little black pepper if you like more heat. A slice of crusty bread or a soft roll is great for dipping into the broth. You can also serve it with a small green salad to add a crisp, cool side.
If you want to make a full meal, add a simple side like steamed green beans or roasted Brussels sprouts. The stew is rich, so a light side helps balance the plate.
STORAGE & FREEZING : Slow Cooker Beef Barley Stew
Store the cooled stew in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat or in the microwave in 1-minute bursts, stirring often.
To freeze, cool the stew well and pack it into freezer-safe containers or bags. Leave a little room at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. You may find the barley absorbs more liquid after freezing; add a bit of beef broth or water when you reheat if the stew seems thick.
SERVING SUGGESTIONS
- With crusty bread for dipping.
- Over mashed potatoes for a hearty plate.
- With a side salad of lettuce, cucumber, and a light vinaigrette.
- Add a spoonful of sour cream or plain yogurt to a bowl for a creamy touch.
- Serve with roasted root vegetables to add more texture.
VARIATIONS
You can change this stew to fit your taste or what you have at home. For a richer, deeper taste, swap the red wine for extra beef broth. Use pearl barley or try hulled barley if you want a chewier bite. You can swap mushrooms for parsnips or turnips for a different root flavor.
If you prefer a spicier stew, add a pinch of red pepper flakes or a dash of smoked paprika. For a lighter stew, use less oil and remove the skin from more fatty cuts.
For other slow cooker styles, you might enjoy the bold flavors of slow cooker American goulash or try meats prepared in a different way like slow cooker carnitas to change up your weekly menu.
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FAQs
Q: Can I use instant barley or quick-cooking barley?
A: Quick barley cooks faster. If you use it, add it later in the cook time so it does not become too soft. Follow package instructions for timing.
Q: Can I skip the wine?
A: Yes. You can use more beef broth instead. Wine adds depth but is not required.
Q: What cut of beef is best?
A: Boneless beef chuck roast is a good choice. It has flavor and becomes tender with long, slow cooking.
Q: Can I make this in an oven?
A: Yes. Use a large, ovenproof pot with a lid and cook at 325°F (160°C) for about 2.5 to 3 hours, or until beef is tender.
Q: Is pearl barley gluten-free?
A: No. Barley contains gluten. Use a gluten-free grain like rice or millet if you need a gluten-free meal.
Q: Can I use less liquid to make a thicker stew?
A: Yes. Reduce the broth by about 1 cup, but check during cooking and add more if needed so the barley can cook properly.
MAKE-AHEAD TIPS FOR Slow Cooker Beef Barley Stew
You can do prep the night before. Chop the vegetables and store them in a sealed container in the fridge. Cut and season the beef, then place it in the slow cooker bowl, cover, and refrigerate. In the morning, brown the beef if you like, add the rest of the ingredients, and start the cooker.
If you want to assemble and freeze before cooking, combine all ingredients except the barley and store in a freezer bag. Thaw in the fridge overnight, then add barley and cook as directed. This saves time on busy days.
Plan to serve the stew with sides that reheat well, like bread and steamed vegetables. This helps you finish the meal quickly once the stew is ready.
(Note: All steps use simple words and clear actions. Follow the cook time for best results.)
Slow Cooker Beef Barley Stew
Ingredients
Method
- Sprinkle beef fairly generously with kosher salt and pepper.
- If you own a slow cooker with a meat browning function, add the oil to the slow cooker and brown the beef on all sides.
- If not, use a large skillet over medium-high heat to heat the oil and brown the beef. Drain off fat.
- Transfer the browned beef to the slow cooker.
- Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme to the slow cooker and stir well to incorporate.
- Stir in barley and add the bay leaf.
- Cover and cook on high for 4 hours, then turn heat to low and cook for 2 hours more or until beef is tender.
- Remove bay leaf and serve hot, sprinkled with fresh parsley.