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Cozy Slow Cooker Beef and Barley Stew

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A hearty, slow-cooked stew featuring tender chuck roast, pearl barley, and root vegetables. This easy meal requires minimal prep time and delivers maximum flavor, making it perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 to 3 pounds beef chuck roast, cut into 1-inch cubes
  • 4 cups beef broth (low-sodium recommended)
  • 1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 cup pearl barley, rinsed
  • 3 large carrots, peeled and chopped into rounds
  • 2 medium Yukon Gold potatoes, cubed
  • 2 stalks celery, chopped
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tablespoons flour (for dusting beef)
  • 1 tablespoon oil (for searing, optional)

Instructions

  1. Pat the cubed beef dry with paper towels. Toss the beef cubes in a bowl with 2 tablespoons of flour, salt, and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer seared beef to the slow cooker.
  3. In the same skillet, sauté diced onions and celery until softened (about 3 minutes). Add minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  4. Pour beef broth, red wine, tomato paste, and Worcestershire sauce into the slow cooker. Stir to combine. Add dried thyme and bay leaves.
  5. Add chopped carrots and potatoes to the slow cooker. Stir to distribute ingredients evenly.
  6. Cover and cook on low for 8 hours (or high for 4-5 hours).
  7. About 3 hours before serving, stir in the rinsed pearl barley. Continue cooking.
  8. Stir in frozen peas during the last 30 minutes of cooking.
  9. If the stew is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir into the stew and cook on high for 15 minutes until thickened.
  10. Remove bay leaves. Let the stew rest for 10 minutes before serving.

Notes

Searing the beef is optional but recommended for deeper flavor. Add barley halfway through cooking to prevent it from becoming mushy. If the stew is too salty, add a peeled potato during the last 30 minutes to absorb excess salt. This recipe can be adapted for Instant Pot by pressure cooking beef for 35 minutes, then barley for 10 minutes.

Nutrition

Keywords: slow cooker, beef stew, barley stew, chuck roast, meal prep, comfort food, easy dinner, winter recipes

Find it online: https://cooksyla.com/cozy-slow-cooker-beef-and-barley-stew-15-min-easy-meal/