Beef and Barley Irish Stew with Bay Leaves
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 1/2 cup pearl barley
- 4 medium potatoes, peeled and cubed
- 3 carrots, sliced
- 1 large onion, chopped
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Place the beef stew meat in the bottom of the slow cooker.
- Add the chopped onion, sliced carrots, cubed potatoes, and minced garlic on top of the meat.
- Sprinkle the pearl barley, dried thyme, salt, and black pepper over the vegetables.
- Pour the beef broth into the slow cooker and tuck the bay leaves into the liquid.
- Cover and cook on low for 8 hours until the beef is tender and the barley is soft.
- Remove the bay leaves before serving.
Notes
Stir the stew once halfway through cooking if you are nearby, as this helps the barley absorb the broth evenly. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of extra broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board