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Vegetable Barley Beef Stew with Parsnips
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound beef stew meat
  • 2 parsnips, peeled and diced
  • 3 carrots, sliced
  • 1 onion, chopped
  • 1/2 cup pearl barley
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions
 

  • Add the beef stew meat to the slow cooker.
  • Place the parsnips, carrots, onion, and barley on top of the meat.
  • Pour in the beef broth and diced tomatoes.
  • Add the minced garlic and dried thyme.
  • Season with salt and pepper, then stir everything together.
  • Cover and cook on low for 8 hours until the beef is tender and the barley is soft.

Notes

The barley will absorb some of the broth as it cooks, so check the consistency near the end and add a splash more broth if needed for a thinner stew. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker