This cozy beef and barley stew is what I make when I want big comfort without babysitting a pot. Toss a few pantry staples into the slow cooker, go live your life, then come back to tender beef, chewy barley, and a rich, savory broth that tastes like it simmered all afternoon.
It's perfect with a simple green salad and crusty bread, and on busy nights I'll serve it with steamed green beans or roasted broccoli so there is a little extra veg on the plate. If you love simple soups and stews, you'll also enjoy this Spicy Lentil Stew or this Easy Chicken Goulash Stew.
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The ingredients
Olive oil
For browning the beef. Adds flavor, but you can skip the sear if you're short on time.
Beef stew cubes
Boneless chuck works best. Cut into even pieces so everything cooks at the same pace.
Salt and black pepper
Season in layers. You can always add more at the end.
Carrots
Peel and slice on a diagonal for sturdier pieces that hold their shape.
Red onion
Sweetens as it cooks and boosts the broth.
Beef broth
Low sodium is best so you control the seasoning.
Tomato paste
Deepens color and adds a gentle tangy richness.
Dijon mustard
Secret ingredient. Wakes up the flavor without tasting "mustardy."
Pearl barley
Gives that classic nutty chew. Rinse it quickly before adding.
Fresh parsley
A bright sprinkle at the end makes everything pop.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the
Brown the beef (optional but recommended)
Heat olive oil in a large skillet over medium-high. Sear beef in batches 2 to 3 minutes per side until browned. Transfer to the slow cooker.
Build the base
Add carrots, onion, tomato paste, Dijon, and barley to the slow cooker. Pour in broth and stir to combine.
Cook low and slow
Cover and cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours, until beef is tender and barley is plump.
Finish and serve
Taste and season with extra salt and pepper if needed. Garnish with parsley and serve hot.
Tips for Success
- Brown in batches so the beef actually sears instead of steaming. Space in the pan is your friend.
- Low-sodium broth keeps the stew from getting salty as it reduces.
- Cut carrots thicker than you think. They'll soften but keep their shape.
- Rest 10 minutes with the lid off if you want a thicker stew. Barley will drink up a little more liquid.
Variations
- Mushroom boost: add 8 ounces sliced cremini with the carrots.
- Herb lovers: toss in a bay leaf and a sprig of thyme.
- More veg: stir in a cup of frozen peas during the last 10 minutes.
- Gluten-free twist: swap barley for diced potatoes. Texture changes, flavor still cozy.
Serve With & Storage
- Serve with: crusty bread, mashed potatoes, or a crisp green salad.
- Fridge: up to 4 days in a sealed container. It gets even better on day two.
- Freezer: up to 3 months. Cool completely, portion, and freeze. Thaw in the fridge overnight and reheat gently with a splash of broth or water.
FAQ
Can I skip browning the beef?
Yes. Browning adds depth, but the stew will still be delicious if you skip it.
Does barley need to be cooked first?
No. Pearl barley goes in dry and cooks right in the slow cooker.
How can I thicken the stew?
Let it sit uncovered 10 to 15 minutes after cooking or mash a few carrot pieces into the broth.
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Slow Cooker Beef and Barley Stew
Equipment
- large skillet
- 6-quart slow cooker
- Cutting board and chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless beef stew cubes
- 1 teaspoon salt
- ยฝ teaspoon black pepper
- 4 large carrots peeled and sliced diagonally into ยฝ inch pieces
- 1 large red onion chopped
- 3 cups beef broth low sodium preferred
- 3 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 cup pearl barley rinsed
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches 2 to 3 minutes per side until browned, then transfer to the slow cooker. Season with salt and pepper.
- Add carrots, onion, tomato paste, Dijon, and barley to the slow cooker. Pour in the beef broth and stir to combine.
- Cover and cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours, until beef is fork-tender and barley is plump.
- Taste and adjust seasoning. Garnish with chopped parsley and serve hot.
Notes
- If the stew is thicker than you like, stir in ยผ to ยฝ cup hot water or broth.
- For extra flavor, deglaze the skillet with a splash of broth after searing and pour those brown bits into the slow cooker.
- Want more veggies? Add 1 cup frozen peas in the last 10 minutes.
- Leftovers thicken as they cool. Reheat gently with a splash of broth or water.
Sophie Viau says
This one-pot Slow Cooker Beef Stew gives you the comfort of Beef Stew Stove Top with almost no effort. Barley transforms it into a filling Barley Recipe that eats like classic Beef Barley Stew.