Hearty Beef & Barley Stew – Slow Cooker Comfort

Ever found yourself staring at the clock, wondering how on earth you’re gonna get something hearty and real on the table in the middle of a way-too-busy week? beef and barley stew is, honestly, the answer I turn to more than I’d like to admit. Work’s nuts, the kids are grumpy, and I’m not about to sweat over dinner for hours. That’s where my trusty slow cooker plus a scoop of barley comes in. Seriously. A handful of simple ingredients, everything into the pot, and it basically does the hard work for you. If there ever was a five-star restaurant meal meant for slippers and sweatpants, it’s this one.

Why You’ll LOVE This Soup!

Ok, look. I get a tad dramatic about beef and barley stew, but it earns it. First, it fills you up and keeps you warm, so ya don’t have to eat three hours later (lookin’ at you, takeout). The flavor is cozy enough that picky eaters hush up, and it’s got this stick-to-your-ribs magic. Truthfully, I think the barley sneaks in like some flavor sponge. It just soaks up everything good! I like mine loaded with carrots and a big splash of Worcestershire, but you can poke around with veggies, too.

Another big thing? The slow cooker does all the heavy lifting. Zero stress about burning, and you don’t even need to babysit it. Plus, pretty sure I feel less guilty shoveling away seconds when it’s homemade. If you want your kitchen to smell like a cabin in the woods, here ya go.

“This beef and barley stew recipe is the only one I trust. Throw it together in no time. Total winner with my whole Midwest crew.” – Actual family text, for real.

Tips for Making

Alright, maybe you’ve had a go at beef and barley stew before, maybe not… but I swear these tips bump it up.

First tip: Brown the beef quick in a pan. I know, it’s an extra dish, but THIS is what gives that deep, rich flavor you want. Don’t skip it, even if you want to.

Next, don’t put the barley in too early. Toss it in during the second half so it doesn’t get all mushy. Trust me, nobody loves porridge-textured soup.

Feel free to use whatever root veggies you’ve got lurking around. Parsnips, sweet potato, whatever’s hanging out in the produce drawer. My aunt in Alberta uses turnips, so why not?

If it gets too thick near the end, just splash in a bit of beef broth. Kind of soothes things out and stops that slow cooker lava effect.

Little secret: I sometimes throw in a glug of red wine (if there’s any left). Adds depth, if you’re into that kind of thing.

How to Make (Step by Step)

Brown the Meat

Cut the beef into bite-sized cubes and season them lightly with salt and pepper. Brown the pieces in a skillet until they develop a nice crust this step adds deep flavor to your stew. Once browned, transfer the beef straight into your slow cooker.

Load the Veggies

Dice your carrots, celery, and onions for that classic hearty base. If you like, toss in mushrooms or potatoes for extra comfort. Add all the vegetables into the slow cooker with the beef.

Pour and Season

Pour in beef broth, then stir in tomato paste, Worcestershire sauce, a bay leaf, and your favorite herbs. Thyme and a touch of rosemary work beautifully for that cozy, home-cooked aroma.

Cook Time

Set your slow cooker to LOW for about 8 hours or HIGH for 4 hours. About halfway through cooking, stir in the barley so it absorbs all those savory flavors without getting mushy.

Finishing Touches

Once done, remove the bay leaf and taste for seasoning. Adjust salt and pepper as needed, then sprinkle on some fresh parsley to brighten it up before serving. It’s a simple finish that makes the stew shine.

Ingredients You’ll Need

• 1.5 lbs beef stew meat, chopped
• 3 carrots, diced
• 2 celery stalks, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth (low sodium is best)
• 1 cup water
• 2/3 cup pearl barley
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 bay leaf
• 1 tsp dried thyme (or fresh if you’ve got it)
• Salt and pepper, to taste
• Optional good stuff: mushrooms, potatoes, or a splash of red wine

How to Store and Reheat Leftovers

Let’s be honest: Some magic happens when beef and barley stew sits overnight in the fridge. The flavors deepen, and even my picky brother-in-law wants a bowl the next day.

Pop into containers with tight lids. Sits happily in the fridge for up to four days, honestly. To reheat, scoop into a bowl and microwave, or simmer on low on the stove. If it’s thickened up too much, splash in a bit more broth or water to loosen it up. By the way, you can even freeze this stew in batches. Just thaw in the fridge and give it a good stir on the stove (maybe a squeeze of lemon to freshen it up).

Serving Suggestions

A few ways I love to enjoy my beef and barley stew (besides standing by the stove with a spoon):

• With a hunk of buttered sourdough bread (for mopping up every last drop)
• Over mashed potatoes, if you want it extra cozy
• With a sprinkle of fresh parsley and a twist of black pepper on top

Slow Cooker Beef and Barley Stew

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: crockcozy
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A hearty and comforting beef and barley stew made effortlessly in a slow cooker, perfect for busy weeks.

---

Ingredients

Scale 1x2x3x

• 1.5 lbs beef stew meat, chopped
• 3 carrots, diced
• 2 celery stalks, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth (low sodium)
• 1 cup water
• 2/3 cup pearl barley
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 bay leaf
• 1 tsp dried thyme (or fresh)
• Salt and pepper, to taste
• Optional: mushrooms, potatoes, or a splash of red wine

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cut beef into bite-sized cubes, season with salt and pepper, and brown in a pan before adding to the slow cooker.
2. Dice carrots, celery, and onion, and add them into the slow cooker.
3. Add beef broth, tomato paste, Worcestershire sauce, bay leaf, and herbs to the slow cooker.
4. Cook on low for 8 hours or high for 4 hours, adding barley halfway through cooking.
5. Remove the bay leaf, taste for seasoning, and garnish with fresh parsley if desired.

Notes

Store leftovers in airtight containers for up to 4 days in the fridge. Reheat in the microwave or on the stove, adding broth or water if it thickens too much.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 70mg

Let’s Get That Slow Cooker Running!

If you’re tired of fuss and crave a bowl of something truly satisfying, beef and barley stew is pretty much the dinner hero you’ve been hunting for. It’s easy, flexible, and turns leftovers into something even better. Bookmark my foolproof recipe and check out this resource for more slow-cooker comfort food ideas. Go ahead, get comfy, and let the slow cooker do the heavy lifting. I bet you’ll want seconds.