Beef And Barley Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
11 hrs
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Total Time
11 hrs 10 mins
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Servings
10
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Calories
225 kcal
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Course
Main Course, Dinner
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Cuisine
American
Beef And Barley Stew
Description
The Beef and Barley Stew features chunks of boneless beef chuck cooked slowly with pearl barley, diced tomatoes, beef broth, and a selection of vegetables such as onion, celery, carrots, and sweet corn. Seasonings include garlic powder, kosher salt, black pepper, dried basil, and oregano, infusing the stew with a balanced herbaceous flavor.
This stew is prepared in a slow cooker either on low for 11-12 hours or on high for 8-9 hours. Potato cubes are added during the last three hours of cooking to avoid them becoming mushy, keeping their texture intact. The resulting stew is a rich, thick dish with tender beef and barley providing a satisfying chew. It works well as a main dish suitable for colder days or hearty meals.
You can adjust seasoning to taste before serving. The stew stores well in an airtight container in the refrigerator for several days and can be frozen for up to three months, making it practical for meal preparation.
Ingredients
- 2 lb beef chuck roast boneless, cut into 1/2 inch chunks
- 14 ½ oz diced tomatoes with juices
- 4 cups beef broth regular strength
- ½ cup barley dry, small "pearl" size
- 1 cup corn kernels frozen, sweet
- 1 whole onion sliced
- 5 talks celery sliced
- 5 whole carrot sliced
- 1 tsp garlic powder
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper plus more to taste, freshly ground
- ½ tsp basil dried
- ½ tsp oregano dried
- 1 whole russet potato peeled and cubed
Instructions
- In a large slow cooker, add all ingredients except for the cubed potatoes - you can soak potatoes in a bowl of cool water to prevent them from turning brown in the meantime. Stir to make sure all ingredients are submerged in the liquid and seasonings.
- Cover and cook on low for 11-12 hours OR on high for 8-9 hours. During the last 3 hours of cooking, add the cubed potatoes. This prevents them from overcooking and becoming starchy and mushy.
- Add more kosher salt and black pepper to taste, if desired. Serve warm.
Notes
- Use pearled barley, not quick-cooking or hulled barley, for best texture.
- Add potatoes during the last three hours of cooking to prevent them from breaking down and becoming mushy.
- Store leftovers in an airtight container in the refrigerator for several days or freeze portions for up to three months.
- This stew can be a convenient make-ahead meal by freezing in individual containers for easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 225kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 865mg | 36% |
| Potassium | 523mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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