Are you ready to transform your kitchen into a haven of mouthwatering aromas and hearty flavors? This Slow Cooker Beef Stew with Barley and Fall Vegetables isn't just a meal—it's a culinary journey that promises to warm your soul and impress even the pickiest eaters. Imagine tender chunks of beef, perfectly cooked vegetables, and nutty barley simmering together for hours, creating a symphony of taste that will have your family racing to the dinner table!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cubed
- 1 cup barley
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the beef chuck into 1-inch pieces and season generously with salt and pepper. Chop the onion, slice the carrots, and dice the potatoes into bite-sized pieces. Rinse the barley under cold water to remove any dust or debris.
- In a large skillet over medium-high heat, add a tablespoon of oil. Once hot, add the cubed beef in batches, searing until browned on all sides. This step enhances the flavor of the stew. Transfer the browned beef to the slow cooker.
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened. Scrape up any browned bits from the bottom of the pan, as this adds depth to the flavor. Once the onion is translucent, add it to the slow cooker with the beef.
- Next, add the sliced carrots, diced potatoes, and rinsed barley to the slow cooker. Stir everything together to combine the ingredients evenly.
- Pour in the beef broth, ensuring that all the ingredients are submerged. If necessary, add more broth or water to cover the vegetables and meat. Season with additional salt and pepper to taste, keeping in mind that the broth may already contain salt.
- Cover the slow cooker with its lid and set it to cook on low for 8 hours. The long cooking time will allow the flavors to meld and the beef to become tender.
- After 8 hours, check the stew for seasoning. Adjust with more salt and pepper if needed. If you prefer a thicker stew, you can remove the lid and let it cook for an additional 30 minutes to reduce the liquid slightly.
- Once ready, serve the beef stew hot in bowls. It pairs wonderfully with crusty bread or a side salad. Enjoy your hearty Slow Cooker Beef Stew with Barley and Fall Vegetables!
Tips
- Searing the beef is crucial! This step locks in flavor and creates a rich, deep taste profile for your stew.
- Don't rush the cooking process. The 8-hour slow cook time is essential for breaking down the beef and developing complex flavors.
- Use fresh, high-quality beef chuck for the most tender and flavorful results.
- If the stew seems too thin, you can create a quick slurry by mixing 2 tablespoons of cornstarch with cold water and stirring it in during the last 30 minutes of cooking.
- For extra depth, consider adding a splash of red wine or a tablespoon of tomato paste when sautéing the onions.
- Leftovers taste even better the next day, so don't hesitate to make a large batch!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 30g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 90mg
