Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fall crockpot beef and barley stew - featured image

Fall Crockpot Beef and Barley Stew for Cozy Weeknights

  • Author: Thea
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x

Description

A hearty, slow-cooked beef and barley stew that is tender, naturally thick, and incredibly easy to make. Perfect for cozy weeknights, this recipe requires minimal prep and delivers restaurant-quality comfort food.

Ingredients

Scale
  • 2 pounds beef chuck or stewing beef, cut into 1-inch cubes
  • 1 cup pearl barley
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and chopped into 1-inch chunks
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • Optional: 2 medium potatoes, cubed
  • Optional: 1/2 cup frozen green peas
  • Optional: 1/2 cup dry red wine

Instructions

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Add the beef, diced onion, chopped carrots, celery, and minced garlic to the slow cooker insert.
  3. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
  4. Pour the broth mixture over the beef and vegetables in the slow cooker.
  5. Add the pearl barley and stir to distribute ingredients evenly.
  6. Cover and cook on Low for 7-8 hours (or on High for 4-5 hours).
  7. About 30 minutes before serving, check the barley for tenderness. Add potatoes if using, and stir in peas if using.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Remove bay leaves before serving. If the stew is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in, cooking for another 10 minutes.
  10. Ladle into bowls and serve with crusty bread.

Notes

Do not use instant barley as it will turn to mush. Pearl barley is required for the correct texture. If using regular broth, be cautious with added salt as slow cookers concentrate sodium. The stew thickens as it cools; add liquid when reheating. It freezes well for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 7-8 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380
  • Sugar: 4
  • Sodium: 650
  • Fat: 12
  • Saturated Fat: 4
  • Carbohydrates: 35
  • Fiber: 6
  • Protein: 28

Keywords: slow cooker, beef stew, barley stew, fall recipes, comfort food, easy dinner, crockpot recipes, weeknight meals

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://rootrecipes.online/fall-crockpot-beef-and-barley-stew-for-cozy-weeknights/