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Slow-Cooked Beef and Barley Stew with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 1 cup pearl barley
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 large russet potato, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown on all sides for about 5 minutes. Transfer the meat to the slow cooker.
  • Add the onion and garlic to the same skillet and cook for 2 minutes until softened. Stir in the tomato paste and cook for another minute.
  • Transfer the onion mixture to the slow cooker. Add the carrots, parsnips, potato, pearl barley, beef broth, thyme, salt, and black pepper.
  • Stir everything together, cover the slow cooker, and cook on low for 7 to 8 hours or on high for 4 hours until the beef is tender and the barley is cooked through.
  • Taste and adjust salt and pepper if needed before serving.

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. For a deeper flavor, brown the beef in batches instead of crowding the skillet. Leftovers keep well in the fridge for up to 4 days.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board