When the slow cooker comes out, I'm aiming for two things: real flavor and zero hovering. This beef and barley stew nails both. The chuck gets tender, the barley turns perfectly chewy, and the broth tastes like you stood over the stove all afternoon while you actually… didn't.
It's a great fit for busy weeknights or Sunday meal prep. Pair it with a simple salad or air fryer green beans for a complete dinner that feels cozy without being heavy.
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The Ingredients
Olive oil
For searing the beef. Adds deeper flavor, but you can skip searing if you're pressed for time.
Beef stew cubes
Boneless chuck is ideal. Cut pieces the same size so they cook evenly.
Salt and black pepper
Season in layers and adjust at the end.
Carrots
Slice on a diagonal so they hold their shape.
Red onion
Adds sweetness as it cooks.
Beef broth
Low sodium gives you more control.
Tomato paste
Boosts color and adds savory depth.
Dijon mustard
Secret zing that brightens the whole pot.
Pearl barley
Classic nutty chew. No need to pre-cook.
Fresh parsley
Stir in at the end for freshness.
See Recipe Card Below for Quantities
How to Make the Slow Cooker Beef & Barley Stew
- Sear the beef (optional, recommended)
Heat olive oil in a large skillet over medium-high. Brown beef in batches 2 to 3 minutes per side. Transfer to a 6-quart slow cooker. - Build the base
Add carrots, onion, tomato paste, Dijon, and barley. Pour in broth and stir to combine. - Cook
Cover and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours, until beef is tender and barley is plump. - Finish
Taste and adjust seasoning. Garnish with parsley and serve hot.
Tips
- Slow cooker size: a 6-quart pot is perfect. Avoid filling past two-thirds full so the barley has room to expand.
- Barley placement: sprinkle it over the top, then gently stir. If it clumps on the bottom, it can stick.
- Hot spots: every cooker runs a little different. If yours runs hot, check at the early end of the time range.
- Make-ahead: load everything (except broth) into a zip bag. Refrigerate 24 hours. In the morning, add to the crock, pour in broth, and cook.
Variations
- Mushroom addition: add 8 oz sliced cremini with the carrots.
- Herby: add 1 bay leaf and a sprig of thyme.
- Extra veg: stir in 1 cup frozen peas during the last 10 minutes.
- Gluten-free swap: replace barley with diced potatoes.
Serve & Store
- Serve with: crusty bread, mashed potatoes, or a crisp salad.
- Fridge: up to 4 days, sealed.
- Freezer: up to 3 months. Thaw overnight, reheat gently with a splash of broth or water.
FAQ
No, but searing brings more flavor. If skipping, add an extra pinch of salt and a splash of Worcestershire for depth.
Warm is for holding, not cooking. Use LOW for safe, even results.
Barley continues absorbing liquid as it cools. Stir in ¼ to ½ cup hot water or broth to loosen.
Slow cooker beef and barley stew
Equipment
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Sear beef in batches 2 to 3 minutes per side. Transfer to slow cooker. Season with salt and pepper.
- Add carrots, onion, tomato paste, Dijon, and barley to the slow cooker. Pour in broth and stir to combine.
- Cover and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours, until beef is fork-tender and barley is plump.
- Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
- Too thick? Stir in ¼ to ½ cup hot water or broth.
- Extra flavor move: deglaze the skillet with a splash of broth and pour the brown bits into the crock.
- Add 1 cup frozen peas in the last 10 minutes for color and veggies.
- Leftovers thicken as they rest. Reheat gently with a splash of liquid.
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