Go Back
As the days grow shorter and the air turns crisp, there’s nothing quite like the comfort of a warm bowl of stew to wrap you in a cozy embrace. The rich, savory aroma wafting from a pot of slow-cooked beef barley stew is reminiscent of home and family gatherings. This dish is not just a meal; it's a cherished tradition that has been passed down through generations, evolving with each cook but remaining steeped in nostalgia. I remember the first time I made a hearty beef barley stew; it was a chilly Sunday afternoon when the world outside my window was draped in a blanket of frost. The scent of simmering meat and vegetables filled my home, inviting everyone to gather around the table. That first taste was an unforgettable experience, and it became a go-to recipe for gatherings and chilly nights alike.

Slow Cooked Beef Barley Stew

Warm up your chilly evenings with this Hearty Slow Cooked Beef Barley Stew, a perfect blend of tender beef, hearty barley, and colorful vegetables. The slow cooking process melds the rich flavors, creating a comforting meal that evokes feelings of home and tradition. Ideal for family gatherings or cozy nights in, this stew is easy to prepare and packed with nourishing ingredients. Dive into this delicious recipe and enjoy a bowl that truly warms your soul.
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck, cut into 1-inch pieces

1 cup pearl barley, rinsed

4 cups beef broth (homemade or low-sodium)

1 cup diced carrots

1 cup diced celery

1 cup diced yellow onion

4 cloves garlic, minced

2 cups diced Yukon Gold potatoes

1 cup frozen peas (optional)

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and black pepper to taste

2 tbsp olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Season the beef chunks generously with salt and black pepper. Working in batches, sear the beef pieces for about 6-8 minutes, turning to brown all sides evenly. Once browned, transfer the beef to the slow cooker, ensuring you leave any drippings in the skillet.

    Sauté the Vegetables: In the same skillet, add the diced onions, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they start to soften and the onions become translucent. Add the minced garlic and sauté for an additional minute, becoming fragrant.

      Combine Ingredients: Add the sautéed vegetables into the slow cooker with the seared beef. Stir in the rinsed pearl barley, diced potatoes, tomato paste, thyme, rosemary, bay leaf, and beef broth. Mix thoroughly to ensure all ingredients are well combined.

        Slow Cook the Stew: Cover the slow cooker with its lid. Set it to cook on low for 8 hours or high for 4 hours. You're looking for the beef to become tender and the barley to be fully cooked and plump.

          Add Peas and Adjust Seasoning: If you're using frozen peas, add them in during the last 30 minutes of cooking. This will allow them to heat through without becoming mushy. Before serving, taste and adjust the seasoning with extra salt and black pepper to your preference.

            Serve: Carefully remove the bay leaf before ladling the stew into bowls. Garnish each serving with a sprinkle of freshly chopped parsley for a burst of color and flavor. Sit back and enjoy your hearty meal surrounded by warmth and comfort!

              Prep Time, Total Time, Servings: 20 mins | 8 hrs | 6 servings