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Beef and Barley Stew Recipe

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4.3 from 4 reviews

  • Author: Eve
  • Total Time: 11 hours 20 minutes
  • Yield: 10 servings

Description

A hearty and comforting slow-cooked beef and barley stew packed with tender beef chunks, nutritious vegetables, and wholesome barley, perfect for a cozy family meal.

Ingredients

Beef and Broth

  • 2 lb beef chuck roast (boneless, cut into 1/2 inch chunks)
  • 4 cups beef broth (regular strength)

Vegetables

  • 14 1/2 oz diced tomatoes (with juices)
  • 1 whole onion (sliced)
  • 5 stalks celery (sliced)
  • 5 whole carrots (sliced)
  • 1 cup corn kernels (frozen, sweet)
  • 1 whole russet potato (peeled and cubed)

Grains and Seasonings

  • 1/2 cup barley (dry, small “pearl” size)
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Instructions

  1. Prepare Ingredients: Cut the beef chuck roast into 1/2 inch chunks and slice the onion, celery, and carrots. Peel and cube the russet potato and soak it in cool water to prevent browning until ready to add it to the stew.
  2. Combine in Slow Cooker: Add the beef chunks, diced tomatoes with juices, beef broth, barley, corn kernels, sliced onion, celery, carrots, garlic powder, kosher salt, black pepper, dried basil, and dried oregano to a large slow cooker. Stir well to ensure all ingredients are submerged in the liquid and evenly distributed.
  3. Slow Cook the Stew: Cover the slow cooker and cook on low heat for 11-12 hours or on high heat for 8-9 hours. This slow cooking process allows the beef to become tender and the flavors to meld together beautifully.
  4. Add Potatoes: During the last 3 hours of cooking, drain the soaked cubed potatoes and add them to the slow cooker. This timing prevents the potatoes from overcooking and becoming starchy or mushy.
  5. Season and Serve: Once the cooking time is complete, taste the stew and add additional kosher salt and black pepper as desired. Serve the stew warm for a comforting and filling meal.

Notes

  • Soaking the potatoes in cool water before adding them prevents discoloration and helps maintain their texture in the stew.
  • Using pearl barley gives a nice chewy texture and holds well during the long cooking time.
  • If you prefer a thicker stew, you can cook uncovered for the last 30 minutes to reduce some liquid.
  • This stew can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For added depth, sear the beef chunks in a hot pan before adding to the slow cooker, though this step is optional.

Find it online: https://everecipes.com/beef-and-barley-stew-recipe/