Description
This comforting slow cooker Beef and Barley Stew is the perfect meal for chilly evenings. By simmering tender chunks of beef chuck, chewy pearl barley, and a medley of fresh root vegetables in a rich, savory broth, this one-pot wonder develops a deep, robust flavor profile with minimal effort. It is a wholesome, balanced, and incredibly satisfying dish that provides a stress-free dinner solution for busy families, offering a restaurant-quality meal in the convenience of your own home.
Ingredients
2 lb beef chuck roast, cut into 1/2 inch cubes
14.5 oz can diced tomatoes, with juices
4 cups beef broth
1/2 cup pearl barley, dry
1 cup frozen sweet corn kernels
1 yellow onion, thinly sliced
5 stalks fresh celery, sliced into half-moons
5 large carrots, peeled and sliced into rounds
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Place the cubed beef chuck roast at the bottom of the slow cooker.
Add the sliced onion, celery, and carrots over the beef.
Pour in the diced tomatoes with their juices and the beef broth.
Stir in the pearl barley, garlic powder, salt, and pepper until well combined.
Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
Stir in the frozen corn during the last 30 minutes of cooking time.
Serve hot once the beef is tender and the barley is cooked through.
Notes
Ensure you use pearled barley for the best texture as it holds up better during the long cooking process. You can garnish with fresh parsley or thyme for added brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 85mg