Description

A beginner-proof, forgiving slow cooker stew that requires minimal active cooking time. This hearty, budget-friendly meal features tender chuck roast, pearl barley, and root vegetables in a rich, savory broth.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
1 large yellow onion, diced
3 large carrots, peeled and chopped
2 stalks celery, chopped
2 medium russet or Yukon Gold potatoes, cubed
1 cup pearl barley
4 cups beef broth (low-sodium recommended)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic, minced
2 bay leaves
Salt and black pepper to taste
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

Pat the beef chuck roast dry. Optionally toss with flour, salt, and pepper to help thicken the stew later.
Dice the onion, carrots, celery, and potatoes into chunks roughly the same size as the beef cubes to ensure even cooking.
Add the beef to the bottom of a 6-quart slow cooker. Top with the chopped vegetables.
Sprinkle the dried thyme, rosemary, minced garlic, and bay leaves over the ingredients.
In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth. Pour over the beef and vegetables, ensuring ingredients are mostly submerged.
Add the pearl barley. For best texture, add it during the last 2-3 hours of cooking; for a softer, porridge-like consistency, add it at the beginning.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef is fork-tender.
Remove bay leaves. Taste and adjust seasoning with salt and pepper.
If the stew is too thin, stir in the cornstarch slurry and cook on HIGH for 30 minutes to thicken. If too thick, add a splash of water or broth.
Serve hot, optionally with crusty bread or a green salad.

Notes

Pearl barley absorbs a lot of liquid and continues to thicken the stew as it sits. If reheating leftovers, add a splash of water or broth to loosen the consistency. For a deeper flavor, you can sear the beef in a skillet before adding it to the slow cooker, though this is optional. Avoid using lean cuts like sirloin as they will become dry.

Prep Time: 10 minutes
Cook Time: 6-8 hours (LOW)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 4
Sodium: 650
Fat: 12
Saturated Fat: 4
Carbohydrates: 40
Fiber: 6
Protein: 25

Keywords: slow cooker, beef stew, barley stew, beginner recipe, one pot meal, comfort food, chuck roast, hearty stew