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Rustic Beef Barley Stew with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound beef stew meat, cubed
  • 1/2 cup pearl barley
  • 4 large potatoes, cut into chunks
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 onion, chopped
  • 4 cups beef broth
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the pearl barley, potato chunks, sliced carrots, sliced parsnips, chopped onion, and minced garlic on top of the beef.
  • Pour the beef broth over the ingredients and sprinkle in the dried rosemary along with salt and black pepper.
  • Stir everything gently to distribute the seasonings and liquid evenly.
  • Cover the slow cooker and cook on low for 8 hours until the beef is tender and the potatoes are soft.

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 smoothly on the stovetop with a little extra broth stirred in.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife