Slow Cooker Beef and Barley Stew
This hearty slow cooker stew combines tender chunks of beef with pearl barley and root vegetables in a rich savory broth. It is the ultimate cozy fall meal that practically cooks itself while filling your home with incredible aroma.
A rich and warming slow cooker stew loaded with beef, pearl barley, and root vegetables perfect for chilly autumn evenings.
Nutrition per serving
Ingredients
protein
grains
vegetables
liquid
seasoning
Instructions
Sear the Beef
Season the beef chuck cubes generously with salt and pepper. Heat a skillet over medium high heat with a splash of oil and sear the beef in batches for 2 to 3 minutes per side until browned on the outside. Transfer the seared beef directly into the slow cooker insert.
Add Vegetables and Barley
Add the rinsed pearl barley, sliced carrots, and chopped parsnips to the slow cooker on top of the beef. Pour the beef broth over everything and sprinkle the fresh thyme leaves throughout. Stir gently to distribute the ingredients evenly.
Slow Cook Low and Slow
Place the lid on the slow cooker and cook on the low setting for 8 hours or on the high setting for 4 to 5 hours. Do not lift the lid during cooking as this releases heat and extends the cooking time significantly.
Season and Serve
Once cooking is complete taste the stew and adjust the seasoning with additional salt and pepper as needed. The barley should be fully tender and the beef should fall apart easily when pressed with a spoon. Ladle into deep bowls and serve with crusty bread.
Substitutions
Common mistakes
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