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Hearty Beef Barley Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound beef stew meat, cubed
  • ¾ cup pearl barley
  • 4 cups beef broth
  • 1 (14 oz) can diced tomatoes
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 2 potatoes, cubed
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf

Instructions
 

  • Place the beef stew meat, pearl barley, chopped onion, sliced carrots, cubed potatoes, and minced garlic into the slow cooker.
  • Pour in the beef broth and the can of diced tomatoes with their juices.
  • Add the dried thyme, salt, black pepper, and bay leaf, then stir everything to combine.
  • Cover and cook on low for 8 hours until the beef is tender and the barley is soft.
  • Remove the bay leaf, stir the stew, and serve hot.

Notes

The barley will continue to absorb liquid as the stew sits, so add a splash of broth when reheating leftovers to loosen the texture. If you prefer a thicker result, leave the lid off for the final 30 minutes of cooking.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board