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Beef and Barley Stew with Cabbage and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound beef chuck, cut into 1-inch cubes
  • 1/2 cup pearl barley
  • 2 cups shredded green cabbage
  • 3 carrots, sliced into rounds
  • 3 1/2 cups beef broth
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Place the beef cubes in the slow cooker and sprinkle the flour, salt, and pepper over them. Toss to coat evenly so the flour will thicken the broth into gravy as it cooks.
  • Add the diced onion, minced garlic, sliced carrots, shredded cabbage, pearl barley, dried thyme, and bay leaf to the slow cooker.
  • Pour the beef broth over the ingredients and stir gently to combine everything and distribute the flour.
  • Cover and cook on low for 8 hours until the beef is fork-tender and the barley is plump.
  • Remove the bay leaf, taste the stew, and adjust salt and pepper if needed before serving.

Notes

If the gravy seems too thin after cooking, remove the lid for the last 30 minutes to let some liquid evaporate. The barley will continue to absorb broth as it sits, so add a splash more broth when reheating leftovers. Leftovers keep well in the fridge for three days and reheat smoothly on the stove over low heat.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife