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Cozy Crockpot Beef and Barley Stew Easy Recipe

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This hearty, hands-off beef and barley stew is made entirely in the slow cooker with no browning or sautéing. It’s budget-friendly, perfect for meal prep, and delivers deep, slow-cooked flavor with minimal effort.

Ingredients

Scale
  • 2 pounds beef chuck stew meat, cut into 1-inch cubes
  • 1 cup pearl barley, rinsed
  • 4 cups low-sodium beef broth
  • 2 cups water
  • 3 medium carrots, peeled and sliced into ½-inch rounds
  • 3 celery stalks, sliced into ½-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prep the vegetables: Peel and slice carrots into ½-inch rounds, slice celery into ½-inch pieces, dice onion, and mince garlic.
  2. Combine everything in the crockpot: Place cubed beef, rinsed barley, carrots, celery, onion, garlic, tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper directly into the slow cooker.
  3. Add the liquid: Pour in beef broth and water. Stir well to dissolve tomato paste and distribute seasonings. Liquid should just cover the solids; add more water or broth if needed.
  4. Cook low and slow: Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours. Low setting is recommended for best texture.
  5. Check for doneness at the 7-hour mark on LOW: Beef should be fork-tender and barley plump with a slight chew. If barley is still hard, cook 30-60 minutes more. If too thick, stir in a splash of hot water or broth.
  6. Finish and season: Remove bay leaves. Taste and adjust salt and pepper. Stir in fresh parsley and lemon juice if using.
  7. Rest before serving: Let stew sit 10-15 minutes off heat. Serve hot with crusty bread or a simple green salad.

Notes

For a gluten-free version, swap barley for 1 cup brown rice or 1.5 cups diced potatoes. For a vegetarian version, omit beef and use 1 pound sliced mushrooms and vegetable broth. Toasting the rinsed barley in a dry skillet for 2-3 minutes adds a nutty flavor. Do not use quick-cooking barley as it will turn to mush. The stew thickens as it sits; add broth when reheating if needed.

Nutrition

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

Find it online: https://cooksyla.com/cozy-crockpot-beef-and-barley-stew-easy-recipe/