Barley Beef Stew with Parsnips and Rosemary
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1 pound beef stew meat, cut into 1-inch pieces
- 1/2 cup pearl barley
- 3 medium parsnips, peeled and cut into 1/2-inch slices
- 2 tablespoons chopped fresh rosemary
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 4 cups beef broth
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the beef stew meat to the slow cooker. Sprinkle with salt and pepper.
- Add the diced onion, sliced carrots, sliced parsnips, minced garlic, and chopped rosemary.
- Pour in the beef broth and stir to combine the ingredients.
- Stir in the pearl barley until it is evenly distributed.
- Cover and cook on low for 7 to 8 hours, until the beef is tender and the barley is cooked through.
- Stir the stew once more before serving to check the consistency.
Notes
If the stew thickens too much during cooking, add a splash of extra broth before serving. Leftovers reheat well on the stovetop with a little added water to loosen the barley. You can swap the fresh rosemary for 1 teaspoon dried rosemary if needed, but add it at the start with the other seasonings.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board