Beef and Barley Stew
Beef and Barley Stew is the ultimate comfort meal, featuring tender chunks of beef and the unique, chewy texture of pearl barley. Slow-simmered with garden fresh carrots, celery, corn, and robust tomatoes, this hearty dish is both nutritionally balanced and incredibly simple to prepare. Perfect for busy schedules, this slow-cooker classic creates a velvety broth that feels luxurious and satisfying, making it an ideal choice for a cozy family dinner or convenient meal prepping.
- Prep Time: 20
- Cook Time: 480
- Total Time: 500
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free
Ingredients
2 lb beef chuck roast, cut into 1/2 inch chunks
14 1/2 oz diced tomatoes, with juices
4 cups beef broth
1/2 cup pearl barley
1 cup frozen corn kernels
1 whole onion, sliced
5 stalks celery, sliced
5 whole carrots, sliced
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 whole russet potato, peeled and cubed
Instructions
Place the beef chuck, diced tomatoes with juices, beef broth, pearl barley, frozen corn, onion, celery, and carrots into the slow cooker.
Add the russet potato cubes to the slow cooker.
Sprinkle in the garlic powder, salt, black pepper, basil, and oregano.
Stir the ingredients gently to ensure the spices are evenly distributed.
Cover with the lid and cook on low for 7 to 8 hours or on high for 3 to 4 hours until the beef is fork-tender.
Taste and adjust salt or pepper if necessary before serving.
Notes
The stew often tastes even better on the second day, making it ideal for leftovers.
Ensure the barley is pearled for the best texture.
Feel free to adjust the amount of broth if you prefer a thicker or thinner consistency.
Find it online: https://cookingwithramsay.com/beef-and-barley-stew/