Slow Cooker Beef Barley Stew
User Reviews
4.4
Slow Cooker Beef Barley Stew
Description
The Slow Cooker Beef Barley Stew starts by seasoning and browning beef chuck cubes in olive oil to develop a savory crust. The beef, along with sliced mushrooms, diagonally sliced carrots, minced garlic, cubed potatoes, and chopped onion, is combined with beef broth, dry red wine, tomato paste, Dijon mustard, dried thyme, and pearl barley in a large slow cooker. A bay leaf is added for aroma. The stew cooks first on high, then on low, until the beef is thoroughly tender and the barley has softened.
The finished stew offers tender pieces of beef and vegetables enriched by the depth of the beef broth and wine. The pearl barley adds a chewy texture that thickens the stew naturally. The tomato paste and mustard bring subtle acidity and complexity, while thyme and fresh parsley contribute herbal notes. It is a filling dish with balanced savory flavors.
Serving the stew hot with fresh chopped parsley and crusty bread complements the robust flavors and adds texture contrast. This recipe yields a large quantity suitable for multiple servings or leftovers.
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef chuck roast cut into 1" cubes, boneless
- kosher salt
- black pepper freshly ground
- 8 ounces mushrooms cut into thin slices
- 8 carrot peeled and sliced diagonally into 1/2" pieces, large
- 6 garlic minced, large cloves
- 4 potato peeled and cut into 1" cubes, medium-large yellow
- 1 yellow onion chopped, large
- 6 cup beef broth low sodium
- 1 cup red wine dry
- ¼ cup tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme dried
- ¾ cup pearl barley
- 1 bay leaf
- parsley chopped, fresh
Instructions
- Sprinkle beef fairly generously with kosher salt and pepper. If you own a slow cooker with a meat browning function, add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).
- Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender.
- Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 353kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 556mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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