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Cozy Crockpot Beef and Barley Stew – Easy Fall Dinner

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A hearty, slow-cooked beef and barley stew that fills your home with the comforting aroma of garlic, thyme, and rich broth. Perfect for busy weeknights or lazy Sundays, this set-it-and-forget-it recipe delivers fall-apart tender beef and chewy barley in a silky, savory broth.

Ingredients

Scale
  • 2–3 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 cup pearl barley, rinsed
  • 2 medium yellow onions, finely diced
  • 3 large carrots, cut into 1/2-inch coins
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. Pat the chuck roast dry with paper towels. Cut into 1.5-inch cubes, trimming large pieces of fat. Season generously with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the beef in a single layer and cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other side. Transfer to a bowl. Repeat with remaining oil and beef.
  3. Reduce heat to medium. Add diced onions, carrots, and celery to the same skillet. Cook for 4-5 minutes, stirring occasionally, until onions are translucent and softened. Scrape up any browned bits from the bottom of the pan.
  4. Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in about 1/2 cup of the beef broth and stir vigorously, scraping up all browned bits. Let simmer for 1-2 minutes until slightly reduced.
  6. Transfer the sautéed vegetables and all liquid from the skillet into a 6-quart slow cooker. Add the browned beef, rinsed pearl barley, remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Stir well.
  7. Cook on low for 6-8 hours or on high for 4-5 hours. (For best results, cook on low.)
  8. About 30 minutes before serving, remove bay leaves. Taste and adjust seasoning with salt and pepper. If stew is too thick, add a splash of broth or water. If too thin, leave lid off for the last 30 minutes.
  9. Let stew rest for 10 minutes after turning off the slow cooker. Ladle into bowls and garnish with fresh parsley.

Notes

For best results, brown the beef in batches to avoid steaming. Deglaze the pan to capture all flavor. If cooking on high, add barley during the last 2 hours to prevent mushiness. Leftovers will thicken; add broth when reheating.

Nutrition

Keywords: crockpot beef and barley stew, slow cooker beef stew, fall dinner, hearty stew, beef barley soup, easy stew recipe

Find it online: https://lunafeast.com/cozy-crockpot-beef-and-barley-stew-easy-fall-dinner/