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Beef Barley Stew with Rosemary and Peas
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound beef stew meat
  • 1/2 cup pearl barley
  • 2 sprigs fresh rosemary
  • 1 cup frozen peas
  • 4 cups beef broth
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat, pearl barley, diced onion, sliced carrots, sliced celery, minced garlic, rosemary sprigs, beef broth, salt, and black pepper into the slow cooker.
  • Stir the ingredients until everything is evenly distributed in the broth.
  • Cover the slow cooker and cook on low for 7 to 8 hours until the beef becomes tender and the barley softens.
  • Remove the rosemary sprigs and stir in the frozen peas.
  • Cover again and cook on low for 20 to 30 more minutes until the peas are heated through.

Notes

Add the peas only at the end so they stay bright and slightly firm instead of turning mushy. If the stew thickens too much during cooking, stir in a splash of extra broth before serving. Leftovers reheat well on the stovetop with a little added water to loosen the barley.
Course: Soup
Cuisine: American
Equipment: Slow Cooker