I don’t know about you, but when the days get shorter and the weather gets chilly, all I can think about is a big bowl of something warm and comforting! And that, my friends, is why I’m so excited to share my family’s favorite, a super easy Slow-Cooker Beef & Barley Stew. Seriously, this recipe is a lifesaver. You toss everything in the slow cooker, and hours later, you have a pot of the most delicious, tender beef and hearty barley stew imaginable.
Plus, as a busy person I love how little effort it takes. My grandma used to make this on Sundays, and the smell of it simmering all day still brings back the best memories! It just screams cozy, happy times. Growing up, this Slow-Cooker Beef & Barley Stew was a staple. It’s the ultimate comfort food, and trust me, you’re going to love it!
Why You’ll Love This Slow-Cooker Beef & Barley Stew
Okay, so let me tell you why *this* Slow-Cooker Beef & Barley Stew is just the best. Seriously, it’s a winner!
- First of all, it’s *so* easy. Truly hands-off cooking at its finest!
- It’s ridiculously flavorful. The beef just melts in your mouth, and the barley gives it such a lovely texture.
- It’s the ultimate comfort food – perfect for cozy nights in.
- You can customize it to your heart’s content!
- And (best of all!) it makes your house smell AMAZING all day long!
Ingredients You’ll Need for Your Slow-Cooker Beef & Barley Stew
Alright, let’s get down to the good stuff! You can’t make this incredible Slow-Cooker Beef & Barley Stew without the essentials. Don’t worry, the list isn’t too scary, and a lot of this stuff you probably already have in your kitchen. Here’s what you’ll need:
- 1.5 lbs beef stew meat, cut into 1-inch cubes – I usually get mine already cut from the butcher, saves time!
- 1 tbsp olive oil – Just a little to get things going.
- 1 large yellow onion, chopped – Gotta have that onion flavor!
- 2 carrots, peeled and chopped – Adds color and sweetness.
- 2 celery stalks, chopped – Don’t skip these, they add a great depth of flavour.
- 4 cloves garlic, minced – The more garlic, the better, if you ask me!
- 6 cups beef broth (low sodium preferred) – I like low sodium so I can control the salt.
- 1 cup pearl barley – This is the star of the show!
- 1 tsp dried thyme
- 1 tsp dried rosemary – Fresh herbs work great, too!
- Salt and freshly ground black pepper to taste – Season generously!
If you don’t have beef stew meat, chuck roast works well too, just make sure you cut it into cubes. And feel free to swap out the dried herbs for fresh ones – about a tablespoon each. Yum!
Step-by-Step Instructions: Making the Perfect Slow-Cooker Beef & Barley Stew
Okay, friends, let’s get cooking! This Slow-Cooker Beef & Barley Stew is ridiculously easy, but here’s how I get it perfect every single time. Honestly, it’s pretty much a dump-and-go situation, but these steps make a difference!
First up: Browning the Beef
I know, I know, it’s an extra step. But trust me, browning the beef *really* amps up the flavor! Grab a large skillet and put that tablespoon of olive oil in there. Get it nice and hot over medium-high heat. You want it shimmering, but be careful not to let it smoke, okay?
Now, toss in your beef stew meat. Work in batches so you don’t overcrowd the pan– that means the beef won’t brown properly. You want those beautiful, browned bits of beefy goodness on the outside. Cook each batch for about 3-4 minutes per side, until it’s nicely browned. Don’t worry about cooking it all the way through, just a good sear is what we’re aiming for.
Next: Assembly in the Slow Cooker
Once your beef is browned, it’s slow cooker time! Transfer all that gorgeous, browned beef straight into your slow cooker. Then, in the same slow cooker, add the onion, carrots, celery, and minced garlic.
Pour in your beef broth. Give it a good stir. Then, add the pearl barley, dried thyme, and dried rosemary. Season generously with salt and freshly ground black pepper.
Finally: Cooking Time!
Now, it’s time to set it and (almost) forget it! Put the lid on your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. I usually go with low – it gives the flavors more time to meld together and makes the beef super tender.
Important! The stew is done when the beef is fall-apart tender and the barley is soft. If the stew isn’t thick enough for you, don’t worry! I’ll share a tip in the next section.
And… that’s it! Seriously deliciousness awaits!
Tips for Success: Achieving the Best Slow-Cooker Beef & Barley Stew
Okay, so, you want to make this Slow-Cooker Beef & Barley Stew absolutely *amazing*, right? Well, I’ve got some little tricks I’ve learned over the years. Trust me, these tips can make a world of difference!
First off, don’t be tempted to skip the searing of the beef! I know, it’s tempting. But browning the beef in a hot skillet is a *must*. It gives it such a fantastic depth of flavor. Plus, those little browned bits that stick to the bottom of the pan? They’re pure gold! Make sure to scrape them up when you add the broth; that’s where all the flavour lives, really! The rest is easy. Get that slow cooker fired up and ready to go. You can also adjust the cooking time depending on your slow cooker – some cook hotter than others. But the biggest tip I can give you is patience – let it simmer all day!
If you’re feeling fancy, try adding a bay leaf! I sometimes chuck one in, and it gives the stew a little something extra; just remember to take it out before serving, or you might get a little surprise in your bowl!
Ingredient Notes and Potential Substitutions
Okay, let’s talk about some of the stars of this Slow-Cooker Beef & Barley Stew and a few ways to switch things up! I love to experiment, so if you don’t have something, don’t sweat it. Let’s make this work for you!
Barley Breakdown
So, pearl barley is my go-to for stew because it’s got a lovely, chewy texture. It’s also quick-cooking, which is perfect for the slow cooker, and it won’t get too mushy. If you can’t find pearl barley, you could sub in pot barley, but it’ll take a little longer to cook, so you might need to add a bit more broth.
Beefy Alternatives
As I mentioned, I usually use beef stew meat because it’s already cut and ready to go! However, if you can’t get your hands on it, chuck roast is a fantastic alternative. Just cut it into 1-inch cubes. You can even use round roast, but it might be tougher, so you’ll wanna make sure it cooks long enough to become super tender!
Spice Things Up!
Rosemary and thyme are classic, but seriously, don’t be afraid to add some other herbs and spices! A little bit of dried oregano would be delish. A pinch of red pepper flakes adds a nice little kick. And if you’re feeling adventurous, try a teaspoon of smoked paprika – you won’t regret it!!
Make-Ahead & Freezer Tips for Your Stew
So, listen, as much as I love my Slow-Cooker Beef & Barley Stew, sometimes you just don’t have time to cook from scratch! Luckily, this recipe is perfect for making ahead or freezing for a busy week.
Make-Ahead Magic: You can totally prep this the night before! Chop all your veggies, cube the beef, and get everything measured out. Then, in the morning, just dump it all in the slow cooker and hit the “on” button! Easy peasy.
Freezer-Friendly Fun: This stew freezes beautifully! Let it cool completely, then portion it out into freezer bags or airtight containers. It’ll keep for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave. It’s just like you made it fresh! If you know you may freeze it, consider cooking the barley slightly less to keep it from getting mushy when reheated.
Serving Suggestions to Complement Your Stew
Okay, so you’ve got this amazing pot of Slow-Cooker Beef & Barley Stew bubbling away, and your house is smelling incredible! Now, what to serve with it? Well, I’ve got some ideas for you.
My go-to is always a big chunk of crusty bread for soaking up all that delicious broth. Garlic bread makes it extra special, of course. A simple side salad with a light vinaigrette is also perfect. And if you’re feeling extra hungry, mashed potatoes are *always* a winner! You can’t go wrong.
Frequently Asked Questions About Slow-Cooker Beef & Barley Stew
Okay, so, now that we’ve covered everything, let’s answer some of the questions you might have about this amazing Slow-Cooker Beef & Barley Stew so you can get cooking with confidence! I get asked these all the time, so I thought I’d put them all here for you!
Can I use frozen beef for the stew?
Yes, absolutely! If you’ve got frozen beef stew meat on hand, you can totally use it. Just make sure to thaw it completely before browning it. I usually let it thaw in the fridge overnight. Sometimes I don’t feel like browning it at all, and it’s okay, but I prefer browning it for a bit more taste and texture. Just remember, your cooking time might need a slight adjustment, as frozen meat will take a little longer to become tender.
How can I thicken the stew?
So, sometimes, depending on your slow cooker and how much liquid you used, the stew can be a little thinner than you’d like. No worries! My favorite trick is to make a cornstarch slurry. In a small bowl, whisk together about a tablespoon of cornstarch with a couple tablespoons of cold water. Then, stir this mixture into the stew during the last 30 minutes of cooking. Let it bubble away, and you’ll see it thicken right up. Be careful, though, as it can thicken quite quickly!
What if I don’t have pearl barley?
No pearl barley? No problem! While pearl barley is my go-to, you can absolutely use other types of barley. You’ll just need to adjust the cooking time. The cooking time will be longer if you opt for something like pot barley. Also, you might want to add a *little* bit more liquid since other types of barley tend to absorb more. Taste test toward the end to see if it needs more salt and pepper.
Nutritional Information Disclaimer
Just a heads up, the nutritional info provided is an estimate. It can vary depending on the ingredients you use and the brands you like. So, take it with a grain of salt (or pepper!).
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Slow-Cooker Beef & Barley Stew
- Total Time: 6 hours 20 min
- Yield: 6 servings
- Diet: Halal
Description
A hearty stew with tender beef, vegetables, and barley, cooked in a slow cooker.
Ingredients
- 1.5 lbs beef stew meat
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup pearl barley
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet. Brown the beef on all sides.
- Place the browned beef in the slow cooker.
- Add onion, carrots, celery, and garlic to the slow cooker.
- Pour in beef broth.
- Stir in barley, thyme, and rosemary.
- Season with salt and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender.
Notes
- You can add other vegetables, such as potatoes or mushrooms.
- For a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 30 minutes of cooking.
- Prep Time: 20 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
