Beef Barley and Root Vegetable Stew
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound ground beef
- 1 cup pearl barley, rinsed
- 2 carrots, peeled and sliced
- 2 potatoes, diced
- 1 parsnip, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it up as it cooks, then drain excess fat.
- Add the browned beef to the slow cooker along with the rinsed barley, carrots, potatoes, parsnip, onion, and garlic.
- Pour in the beef broth and stir in the thyme, salt, and pepper.
- Cover and cook on low for 7 to 8 hours until the barley is tender and the vegetables are soft.
- Stir once halfway through if possible, then taste and adjust seasoning before serving.
Notes
Rinse the barley well before adding it to avoid a cloudy broth. If the stew thickens too much by the end of cooking, stir in a splash of extra broth to loosen it. Leftovers reheat well on the stovetop with a little added liquid to restore the original consistency.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Cuisine: American
Equipment: Slow Cooker, Large Skillet