Go Back
Hearty Beef and Barley Stew
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound beef stew meat, cut into bite-size pieces
  • 1/2 cup pearl barley
  • 3 carrots, sliced into rounds
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 4 cups beef broth
  • 1 (14-ounce) can diced tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the pearl barley, carrots, celery, onion, and garlic on top of the beef.
  • Pour in the beef broth and the can of diced tomatoes, including the juice.
  • Sprinkle the dried thyme, salt, and black pepper over the mixture, then tuck in the bay leaves.
  • Cover the slow cooker and cook on low for 8 hours until the beef is fork-tender and the barley is cooked through.
  • Remove the bay leaves before serving.

Notes

If the stew thickens too much from the barley absorbing liquid overnight, stir in a splash of extra broth when reheating. Leftovers keep well in the fridge for up to three days and taste even better the next day once the flavors have settled.
Course: Soup
Cuisine: American
Equipment: Slow Cooker