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Amazing 8-Hour Slow Cooker Beef and Barley Stew

Slow Cooker Beef and Barley Stew
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Make this hearty Slow Cooker Beef and Barley Stew for a comforting meal. Tender beef, chewy barley, and root vegetables cook slowly to fill your home with warm, inviting aromas. This recipe delivers deep, satisfying flavor with minimal effort.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups beef broth
  • 1 cup pearl barley, rinsed
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 potatoes, peeled and cubed (optional, for extra substance)

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches on all sides. Remove the beef and set it aside.
  3. Add the chopped onion, carrots, and celery to the slow cooker.
  4. Return the browned beef to the slow cooker.
  5. Pour in the beef broth. Stir in the rinsed barley, thyme, and bay leaf.
  6. Cover the slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
  7. If using potatoes, add them during the last hour of cooking.
  8. Remove the bay leaf before serving. Taste and adjust seasoning as needed.

Notes

  • Rinsing the barley helps remove excess starch.
  • For a thicker stew, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the stew during the last 30 minutes of cooking.
  • You can substitute other root vegetables like parsnips or turnips.

Nutrition

Find it online: https://afripaket.com/slow-cooker-beef-and-barley-stew-recipe/