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Beef and barley stew with carrots and parsley in a white ceramic bowl.
Sophie

Slow cooker beef and barley stew

Classic slow cooker beef and barley stew with tender chuck, sweet carrots, and a savory tomato-Dijon broth. Hands off, hearty, and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 293
Ingredients Equipment Method Notes

Equipment

  • Large skillet
  • 6-quart slow cooker
  • Cutting board and chef’s knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Ingredients
  

  • 1 tablespoon olive oil
  • 2 pounds boneless beef stew cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 large carrots peeled and sliced on the diagonal into ½ inch pieces
  • 1 large red onion chopped
  • 3 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 cup pearl barley rinsed
  • Chopped fresh parsley for garnish

Method
 

  1. 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.
  2. Add carrots, onion, tomato paste, Dijon, and barley to the slow cooker. Pour in broth and stir to combine.
  3. Cover and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours, until beef is fork-tender and barley is plump.
  4. 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.