Description
This soul-satisfying Beef and Barley Stew is the ultimate comfort food for crisp, chilly days. By combining tender cubes of chuck roast with chewy, heart-healthy pearl barley and fresh garden vegetables in a slow cooker, you create a deeply flavorful, complete meal. This recipe is designed for busy households, requiring minimal prep while delivering maximum nourishment. It is a timeless, wholesome staple that tastes even better the next day, making it the perfect choice for convenient and healthy meal planning.
Ingredients
2 lb beef chuck roast, cut into 1/2 inch cubes
14.5 oz diced tomatoes with juices
4 cups high-quality beef broth
1 cup pearl barley
3 large carrots, peeled and sliced
1 large onion, diced
2 stalks celery, sliced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp tomato paste
1 bay leaf
Salt and black pepper to taste
Instructions
Place the cubed beef chuck roast into the slow cooker.
Add the carrots, onion, celery, and minced garlic.
Stir in the pearl barley, tomatoes with their juices, tomato paste, thyme, rosemary, and bay leaf.
Pour the beef broth over the mixture and stir well to combine all ingredients.
Cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is fork-tender and the barley is cooked through.
Remove the bay leaf before serving.
Season with additional salt and pepper to taste if needed.
Notes
Ensure the beef is trimmed of excess fat before cubing. For a thicker consistency, sprinkle a tablespoon of flour over the beef cubes before placing them in the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.