Go Back
Beef Barley Vegetable Stew with Crusty Bread
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board

Ingredients
  

  • 1 pound ground beef
  • 1 cup pearl barley
  • 4 cups beef broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 2 medium potatoes, cubed
  • 1 can (14 ounces) diced tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 loaf crusty bread

Instructions
 

  • Brown the ground beef in a skillet over medium heat until no pink remains. Drain any excess fat.
  • Add the browned beef to the slow cooker along with the pearl barley, beef broth, carrots, celery, onion, potatoes, diced tomatoes, garlic, and thyme.
  • Season with salt and pepper. Stir everything to combine.
  • Cover and cook on low for 7 to 8 hours until the barley is tender and the vegetables are soft.
  • Ladle the stew into bowls and serve with slices of crusty bread on the side.

Notes

Check the stew near the end of cooking and add a splash of broth if the barley has absorbed too much liquid. The bread works best for soaking up the broth, and any leftovers reheat well the next day with a little extra water stirred in to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board