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Hearty Beef and Barley Root Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb beef stew meat
  • 1/2 cup pearl barley
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 2 potatoes, diced
  • 1 onion, diced
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the pearl barley, carrots, parsnips, potatoes, and onion on top of the beef.
  • Pour in the beef broth and add the minced garlic, dried thyme, and bay leaf.
  • Season with salt and pepper, then stir everything together gently.
  • Cover and cook on low for 8 hours until the beef is tender and the barley is cooked through.
  • Remove the bay leaf before serving.

Notes

Check the stew near the end of cooking and add a splash more broth if the barley has absorbed too much liquid. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a little extra broth stirred in.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife