Print

Cozy Crockpot Beef and Barley Stew | Easy Fall Dinner

cozy crockpot beef and barley stew - featured image
Print Recipe

This hearty slow cooker beef and barley stew is the ultimate comfort food for fall and winter. With tender beef, chewy barley, and a rich, savory broth, it’s a set-it-and-forget-it meal that fills your home with an irresistible aroma.

Ingredients

Scale
  • 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
  • Salt and black pepper, to taste
  • 2 tablespoons (16g) all-purpose flour
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons (30g) tomato paste
  • 3 large carrots, peeled and sliced into 1/2-inch rounds
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 8 oz (225g) baby bella mushrooms, halved or quartered (optional)
  • 4 cups (950ml) low-sodium beef broth
  • 1/2 cup (120ml) dry red wine (e.g., Merlot or Cabernet Sauvignon)
  • 1 cup (200g) pearled barley, rinsed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 cup (150g) frozen peas
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Sprinkle with flour and toss to coat, shaking off excess.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes until deeply browned on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
  3. Reduce heat to medium. Add remaining 1 tablespoon olive oil. Sauté diced onion for about 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add tomato paste and cook, stirring constantly, for 2 minutes until darkened and fragrant.
  5. Pour in red wine and scrape up browned bits from the pan. Let simmer for 2 minutes until slightly reduced.
  6. Pour the skillet mixture over the beef in the slow cooker. Add carrots, celery, mushrooms (if using), rinsed barley, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
  7. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and barley is plump.
  8. About 15 minutes before serving, stir in frozen peas. Remove bay leaves. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

For best results, do not skip searing the beef—it builds deep flavor. Cook on low for the most tender beef and best barley texture. If stew thickens too much upon standing, stir in a splash of beef broth or water when reheating. Let stew rest on ‘warm’ for 30 minutes before serving for melded flavors.

Nutrition

Keywords: beef and barley stew, crockpot stew, slow cooker beef stew, fall dinner, hearty stew, comfort food, easy weeknight dinner

Find it online: https://cookluma.com/cozy-crockpot-beef-and-barley-stew-easy-fall-dinner/