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Cozy Slow Cooker Beef and Barley Stew Recipe

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A hearty, deeply savory slow cooker beef and barley stew that’s perfect for snowy days and quiet Sundays. Tender beef, chewy barley, and plenty of vegetables come together in a rich broth for a one-bowl meal that feels like a hug.

Ingredients

Scale
  • 2 pounds (900g) beef chuck, cut into 1-inch cubes
  • 3/4 cup (150g) pearled barley
  • 1 large yellow onion, diced (about 2 cups / 300g)
  • 3 medium carrots, peeled and sliced into 1/2-inch rounds (about 1 1/2 cups / 200g)
  • 3 celery stalks, sliced (about 1 cup / 120g)
  • 4 cloves garlic, minced
  • 4 cups (960ml) beef broth (low-sodium recommended)
  • 2 tablespoons (30g) tomato paste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • 2 bay leaves
  • Salt and black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (16g) all-purpose flour (optional, for thickening)

Instructions

  1. Brown the beef: Pat beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef in a single layer (work in batches if needed) and brown on all sides, about 2-3 minutes per side. Transfer browned beef to the slow cooker.
  2. Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant, scraping up browned bits from the pan.
  3. Build the flavor base: Add tomato paste to the skillet and cook 1 minute, stirring constantly. Pour in about 1/2 cup beef broth and stir, scraping up all browned bits. Pour this mixture into the slow cooker over the beef.
  4. Add vegetables and liquid: Add sliced carrots and celery to the slow cooker. Pour in remaining 3 1/2 cups beef broth. Add Worcestershire sauce, dried thyme, and bay leaves. Stir gently.
  5. Slow cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender.
  6. Add the barley: About 45 minutes before serving, stir in pearled barley. Replace lid and continue cooking on HIGH for 45 minutes to 1 hour, until barley is tender but still has a pleasant chew.
  7. Thicken (optional): If desired, remove about 1/2 cup hot broth and whisk with 2 tablespoons all-purpose flour until smooth. Stir slurry back into stew and cook on HIGH for 15-20 minutes until thickened.
  8. Finish and serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot, with crusty bread if desired.

Notes

For best results, brown the beef in batches and don’t skip this step. Add barley in the last 45 minutes to prevent mushiness. Use low-sodium broth to control salt. Let stew rest on warm for 30 minutes after cooking for deeper flavor. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker beef stew, beef and barley stew, winter stew, hearty stew, slow cooker recipe, comfort food, snowy day recipe

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