This slow cooker beef and barley stew is perfect for meal prepping or a comforting family dinner on chilly days.
Using the slow cooker makes the beef incredibly tender while the barley adds a lovely chewy texture and whole grain content.
The recipe is straightforward and uses simple ingredients, allowing the rich flavors to develop over several hours in the crockpot.
Why You’ll Love This Recipe
- Low and slow cooking breaks down the beef to tender perfection without drying it out.
- Barley absorbs the flavorful broth and releases a pleasing nutty taste and satisfying chewiness.
- Adding veggies like carrots and herbs boosts flavor and nutrition while making the stew hearty and filling.
Slow Cooker Beef and Barley Stew
A comforting and hearty slow cooker stew combining tender beef chunks, chewy barley, carrots, and savory herbs for an easy fulfilling meal.
- Prep time
- 15 minutes
- Cook time
- 360 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 3 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper then brown on all sides, about 5 minutes. Transfer browned beef to the slow cooker.
- Assemble the slow cooker ingredients Add chopped onion, garlic, carrots, rinsed barley, tomato paste, dried thyme, rosemary, and bay leaves to the slow cooker with the beef. Pour in beef broth and water, stirring gently to combine.
- Cook the stew Cover and cook on low for 6 hours until beef is tender and barley is cooked through. Remove bay leaves, then taste and adjust seasoning with salt and pepper as needed.
- Serve Ladle stew into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or over mashed potatoes.
Helpful Tips
- For extra flavor, brown the beef in batches to avoid crowding the pan.
- Rinsing barley removes excess starch and prevents the stew from becoming too thick.
- If you prefer thicker stew, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
Storage and Make-Ahead
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave until the center reaches 165°F (74°C).
Barley may absorb more liquid upon standing; add a splash of broth or water when reheating if needed.
Frequently Asked Questions
Can I use steel-cut barley instead of pearl barley?
Pearl barley is preferred as it cooks faster and becomes tender without long soaking. Steel-cut barley takes much longer to cook and may not soften fully in a slow cooker. If using steel-cut, soak it overnight and increase cooking time.
Can I freeze this stew?
Yes, this beef and barley stew freezes well. Cool completely then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this in an Instant Pot?
Absolutely! Use the sauté function to brown the beef, then add all ingredients. Cook on high pressure for about 35 minutes, then natural release for 10 minutes.
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