Description
A hearty and comforting beef and barley stew made effortlessly in a slow cooker, perfect for busy weeks.
Ingredients
Scale
- 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
Instructions
- Cut beef into bite-sized cubes, season with salt and pepper, and brown in a pan before adding to the slow cooker.
- Dice carrots, celery, and onion, and add them into the slow cooker.
- Add beef broth, tomato paste, Worcestershire sauce, bay leaf, and herbs to the slow cooker.
- Cook on low for 8 hours or high for 4 hours, adding barley halfway through cooking.
- 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