Slow Cooker Beef and Barley Stew
Classic slow cooker beef and barley stew with tender chuck, sweet carrots, savory onion, tomato paste, and a hint of Dijon. The barley cooks right in the pot for a hearty, hands-off dinner the whole family will love.
Servings: 8
Calories: 293kcal
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
- ½ teaspoon black pepper
- 4 large carrots peeled and sliced diagonally into ½ 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 ¼ to ½ 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.
Nutrition
Calories: 293kcal | Carbohydrates: 25g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 781mg | Potassium: 688mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5195IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg
