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Cozy Crockpot Beef and Barley Stew: Best Easy Recipe

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A deeply savory, velvety beef and barley stew made effortlessly in the slow cooker. The barley releases its starch to create a naturally creamy broth without any dairy, making this the ultimate hands-off comfort food for cold days.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced into rounds
  • 2 celery ribs, sliced
  • 8 ounces cremini mushrooms, quartered
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 cup pearled barley, rinsed
  • Fresh parsley, chopped (optional garnish)
  • Fresh thyme sprigs (optional garnish)

Instructions

  1. Sear the beef: Pat the beef cubes dry with paper towels. Season generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, sear the beef cubes for 2-3 minutes per side, until deeply browned. Transfer the seared beef to the slow cooker.
  2. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the same skillet and cook for 2-3 minutes, scraping up the browned bits from the bottom of the pan. Add the minced garlic and cook for another 30 seconds, until fragrant. Transfer the onion and garlic to the slow cooker with the beef.
  3. Deglaze the pan: Pour about 1/2 cup of the beef broth into the hot skillet. Use a wooden spoon to scrape up all the browned bits stuck to the bottom. Pour this liquid into the slow cooker.
  4. Add the vegetables and barley: To the slow cooker, add the sliced carrots, celery, quartered mushrooms, and the rinsed pearled barley. Stir gently to combine.
  5. Add the liquid and seasonings: In a separate bowl or measuring cup, whisk together the remaining beef broth, water, tomato paste, Worcestershire sauce, dried thyme, and smoked paprika until the tomato paste is fully dissolved. Pour this mixture over the ingredients in the slow cooker. Add the bay leaf. Stir gently to combine everything.
  6. Cook low and slow: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fork-tender and the barley is plump and tender but still has a slight chew.
  7. Finish and serve: Remove the bay leaf and discard it. Taste the stew and adjust the seasoning with additional salt and black pepper as needed. Ladle the stew into bowls and garnish with fresh parsley or thyme sprigs if desired. Serve hot.

Notes

Do not skip searing the beef—it builds deep flavor. Rinse the barley to prevent a gummy texture. If the stew is too thick after cooking, stir in a splash of broth. If too thin, cook uncovered on HIGH for 20-30 minutes. For a gluten-free version, swap barley for brown rice or quinoa. For a vegetarian version, omit beef, use vegetable broth, and add chickpeas or extra mushrooms.

Nutrition

Keywords: beef and barley stew, crockpot stew, slow cooker beef stew, easy beef stew, winter comfort food, hearty stew, barley stew, dairy-free stew

Find it online: https://grubella.com/cozy-crockpot-beef-and-barley-stew-best-easy-recipe/