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Cozy Slow Cooker Beef and Barley Stew – Easy Recipe

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This hearty beef and barley stew is made entirely in the slow cooker, delivering deep, rich flavor with minimal hands-on time. Perfect for busy weeknights, it’s a complete meal in a bowl.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and sliced into ½-inch rounds
  • 3 celery stalks, sliced
  • 8 ounces cremini mushrooms, quartered
  • 6 cups low-sodium beef broth
  • 1 cup pearl barley, rinsed
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season and Sear the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, sear the beef on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared beef to the slow cooker insert.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet. Cook, scraping up the browned bits from the bottom of the pan, for about 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the Tomato Paste: Stir in the tomato paste and cook for 1 minute.
  4. Deglaze the Pan: Pour about ½ cup of the beef broth into the skillet. Use a wooden spoon to scrape up all the browned bits from the bottom. Pour the entire mixture (onions, garlic, and broth) into the slow cooker with the beef.
  5. Assemble in the Slow Cooker: Add the sliced carrots, celery, quartered mushrooms, rinsed pearl barley, Worcestershire sauce, dried thyme, and bay leaves to the slow cooker. Pour the remaining 5 ½ cups of beef broth over everything. Stir to combine.
  6. Cook Low and Slow: Cover the slow cooker and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. (Low setting is preferred.)
  7. Check for Doneness: After 7 hours on low, the beef should be fork-tender and the barley plump and tender but still with a slight chew. The broth will have thickened.
  8. Season and Finish: Remove the bay leaves. Taste and adjust seasoning with salt and pepper. Stir in the fresh chopped parsley just before serving.

Notes

Don’t skip searing the beef—it’s crucial for flavor. Rinse the barley to prevent a gummy texture. For a thicker stew, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir in during the last 15-20 minutes of cooking. The stew tastes even better the next day.

Nutrition

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

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