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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 1 cup pearl barley, rinsed
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 6 cups beef broth
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the beef stew meat to the slow cooker.
  • Stir in the rinsed barley, sliced carrots, chopped celery, diced onion, and minced garlic.
  • Pour in the beef broth, then add the tomato paste, Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper. Mix everything until the tomato paste is distributed.
  • Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
  • Remove and discard the bay leaves before serving.

Notes

If the stew becomes too thick after cooking, stir in a splash of extra broth to loosen it. Leftovers keep in the fridge for three days, though the barley will absorb more liquid, so add broth when reheating. Skip the salt at the start if you plan to use a low-sodium broth and adjust at the end.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board