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Slow Cooker Beef Barley Vegetable Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 cup pearl barley, rinsed
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
  • Add the diced onion and minced garlic to the skillet with the beef. Cook for 2 minutes until the onion starts to soften.
  • Transfer the beef mixture to the slow cooker. Add the rinsed barley, sliced carrots, sliced celery, beef broth, diced tomatoes, dried thyme, and bay leaf.
  • Stir everything together, then season with salt and pepper. Cover and cook on low for 7 to 8 hours or on high for 4 hours until the barley is tender.
  • Remove the bay leaf before serving. Taste and adjust salt and pepper if needed.

Notes

If the barley absorbs more liquid than expected during cooking, stir in an extra half cup of warm broth before serving. Leftovers thicken further in the fridge, so add a splash of broth when reheating to loosen the texture. This stew pairs well with a simple green salad on the side.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet