Slow Cooker Hearty Beef And Barley Stew
A comforting, melt-in-your-mouth beef stew packed with wholesome root vegetables and tender pearl barley.
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Ingredients
- 2 pounds Beef chuck roast, cubed into 1-inch pieces
- 3/4 cup Pearl barley
- 6 cups Beef broth, low sodium
- 3 large Carrots, sliced into rounds
- 2 stalks Celery stalks, chopped
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 1 to taste Salt and black pepper
- 1/4 cup Fresh parsley, chopped(optional)
Instructions
- 1
Season the cubed beef generously with salt and pepper.
- 2
Optional: Sear the beef in a skillet over high heat until browned to enhance flavor, then transfer to the slow cooker.
- 3
Add the carrots, celery, onion, and garlic to the slow cooker.
- 4
Stir in the pearl barley, beef broth, Worcestershire sauce, dried thyme, and bay leaves.
- 5
Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours until the beef is tender.
- 6
Remove the bay leaves before serving.
- 7
Taste and adjust seasoning with additional salt or pepper if needed.
- 8
Garnish with fresh parsley and serve hot with crusty bread.
Nutrition per Serving
420
Calories
34g
Protein
32g
Carbs
16g
Fat
7g
Fiber
4g
Sugar
680mg
Sodium
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