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Beef and Barley Stew Recipe – Easy Crockpot Dinner for Cozy Nights

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This hearty beef and barley stew is slow-cooked in the crockpot for maximum flavor and comfort. Packed with tender beef, nutty barley, and a medley of vegetables, it’s the perfect cozy dinner for chilly nights or meal prepping ahead.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium russet potatoes, peeled and diced
  • 3/4 cup pearl barley, rinsed
  • 6 cups low-sodium beef broth
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 dried bay leaf
  • 1 cup frozen peas
  • Chopped parsley, for garnish (optional)

Instructions

  1. Season beef cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef until browned on all sides, about 2-3 minutes per batch. Transfer browned beef to the crockpot.
  2. While beef is browning, chop onion, garlic, carrots, celery, and potatoes into bite-sized pieces.
  3. Add browned beef, onions, garlic, carrots, celery, potatoes, and rinsed barley to the crockpot. Pour in beef broth, diced tomatoes (with juices), tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir gently to combine.
  4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is tender and barley is plump but not mushy.
  5. If stew is too thick, stir in extra broth or water. If too thin, remove lid for last 30 minutes to reduce.
  6. About 10 minutes before serving, stir in frozen peas.
  7. Remove bay leaf. Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce as desired.
  8. Ladle stew into bowls and garnish with fresh parsley if desired. Let cool slightly before serving.

Notes

For best flavor, always brown the beef before adding to the crockpot. Use pearl barley, not quick-cooking, to avoid mushy texture. Adjust veggie sizes for even cooking. The stew tastes even better the next day and freezes well. For gluten-free, substitute barley with short-grain rice or quinoa. If using a Dutch oven, simmer on low for 2-3 hours.

Nutrition

Keywords: beef and barley stew, crockpot stew, slow cooker beef stew, comfort food, easy dinner, meal prep, winter recipes, hearty stew, family dinner

Find it online: https://yumnode.com/beef-and-barley-stew-recipe-easy-crockpot-dinner-for-cozy-nights/