If you're looking for a big 'n hearty stew that warms the family on a chilly night, you've hit the jackpot. This Beef and Barley Stew is made in the slow cooker for a tender, flavorful, and super easy dinner.
Prep Time: 10 minutesmins
Cook Time: 11 hourshrs
Total Time: 11 hourshrs10 minutesmins
Servings: 10
Ingredients
2lbbeef chuck roast, boneless, cut into 1/2 inch chunks
In a large slow cooker, add all ingredients except for the cubed potatoes - you can soak potatoes in a bowl of cool water to prevent them from turning brown in the meantime. Stir to make sure all ingredients are submerged in the liquid and seasonings.
Cover and cook on low for 11-12 hours OR on high for 8-9 hours. During the last 3 hours of cooking, add the cubed potatoes. This prevents them from overcooking and becoming starchy and mushy.
Add more kosher salt and black pepper to taste, if desired. Serve warm.
Be sure to buy pearled barley. Do not use quick cooking barley or larger sized hulled barley.
Adding potatoes during the final 3 hours of cooking is important, as they will become starchy and break apart if cooked longer.
This stew keeps very well for several days when stored in an airtight container in the fridge.
Tip for Meal Prep: Stew can be divided into individual freezer containers and frozen for up to 3 months.
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