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Cozy Slow Cooker Beef and Barley Stew – Easy Comfort Food

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This hearty slow cooker beef and barley stew is the ultimate comfort food for cold days. With tender beef, wholesome barley, and a rich savory broth, it’s a foolproof recipe that fills your home with incredible aroma and delivers deep, satisfying flavor every time.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced into ½-inch rounds
  • 3 celery stalks, sliced into ½-inch pieces
  • 8 ounces cremini mushrooms, quartered (optional)
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 cup pearl barley, rinsed
  • Fresh parsley, chopped (for garnish)
  • Fresh thyme leaves (for garnish)

Instructions

  1. Season the beef. Pat the beef cubes dry with paper towels. Season generously with salt and pepper on all sides.
  2. Sear the beef. Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer. Let them sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 2-3 minutes. Transfer the seared beef to the slow cooker. Repeat with remaining beef.
  3. Sauté the aromatics. Reduce the heat to medium and add the diced onion to the same skillet. Cook for 4-5 minutes, scraping up the browned bits from the bottom of the pan, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
  4. Deglaze the pan. Pour about ½ cup of the beef broth into the hot skillet and scrape up any remaining browned bits. Pour this into the slow cooker.
  5. Add the vegetables and liquid. To the slow cooker, add the carrots, celery, mushrooms (if using), diced tomatoes with their juices, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Pour in the remaining beef broth and water. Stir everything together until the tomato paste is mostly dissolved.
  6. Cook on low for 6 hours. Cover and cook on low for 6 hours until the beef is fork-tender. (Alternatively, cook on high for 4 hours.)
  7. Add the barley. After 6 hours, stir in the rinsed pearl barley. Cover and cook on high for another 45 minutes to 1 hour, until the barley is tender but still has a slight chew.
  8. Season and serve. Remove the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh parsley or thyme leaves.

Notes

For the beef, use well-marbled chuck for best tenderness. Do not skip searing the beef—it builds deep flavor. Add the barley in the last hour to prevent scorching. The stew thickens as it sits; add a splash of broth or water when reheating. For gluten-free, substitute barley with brown rice or certified gluten-free oats. For a vegetarian version, use chickpeas or portobello mushrooms and vegetable broth.

Nutrition

Keywords: beef and barley stew, slow cooker stew, comfort food, beef stew, barley stew, winter recipe, hearty stew

Find it online: https://cooksybite.com/cozy-slow-cooker-beef-and-barley-stew-easy-comfort-food/