Go Back
Easy Slow Cooker Beef Barley Stew with Root Vegetables
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound beef stew meat
  • 1/2 cup pearl barley
  • 3 carrots, sliced
  • 2 potatoes, cubed
  • 1 parsnip, sliced
  • 1 onion, diced
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the sliced carrots, cubed potatoes, sliced parsnip, diced onion, and minced garlic on top of the meat.
  • Sprinkle the pearl barley, dried thyme, salt, and black pepper over the vegetables.
  • Stir the tomato paste into the beef broth until it dissolves, then pour the mixture into the slow cooker.
  • Cover and cook on low for 8 hours until the beef is tender and the barley is cooked through.
  • Stir once before serving to combine everything evenly.

Notes

Check the stew near the end of cooking and add a splash of broth if the barley has absorbed too much liquid. Leftovers keep in the fridge for three days and reheat well on the stove with a little extra broth stirred in. Skip the parsnip and use an extra potato if that is what you have on hand.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board