This slow cooker beef and barley stew is a comforting and nutritious meal perfect for busy weeknights. You’ll love how simple it is to prepare, making it a fantastic addition to your collection of healthy beef recipes.
Key Ingredients & Substitutions:
- Beef Stew Meat: You can use chuck roast cut into cubes.
- Barley: Pearl barley works best here.
- Vegetables: Carrots, celery, and potatoes are classic; feel free to add parsnips or sweet potatoes.
- Beef Broth: Low-sodium beef broth is recommended.
- Seasonings: Dried thyme, bay leaf, salt, and black pepper.
Ingredients:
- 1.5 lbs beef stew meat, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 cup pearl barley, rinsed
- 4 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 7 hours 15 minutes
- Prep Time: 15 minutes
- Cook Time: 7 hours (on low) or 3.5 hours (on high)
- Servings: 6
- Tools Needed: Slow cooker, large skillet
Step-by-Step Instructions:
1. Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat in batches, ensuring not to overcrowd the pan. This step adds depth of flavor to your healthy beef recipes.
2. Combine Ingredients in Slow Cooker
Transfer the seared beef to your slow cooker. Add the chopped onion, sliced carrots, sliced celery, diced potatoes, and rinsed pearl barley.
3. Add Liquids and Seasonings
Pour in the beef broth. Add dried thyme, bay leaf, salt, and black pepper. Stir everything gently to combine all the ingredients.
4. Cook the Stew
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is tender and the barley is cooked through. The exact cooking time for this healthy beef recipe may vary based on your slow cooker.
5. Serve and Garnish
Remove the bay leaf before serving. Ladle the hot beef and barley stew into bowls. Garnish with fresh chopped parsley if desired.
Variation Ideas:
- Add frozen peas or corn during the last 30 minutes of cooking for extra vegetables.
- Stir in a handful of fresh spinach during the last 15 minutes of cooking.
- Include a turnip or parsnip with the other root vegetables for a different flavor profile.
Storage Instructions:
You can store leftover slow cooker beef and barley stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave until heated through. This stew also freezes well for up to 3 months.
Frequently Asked Questions (FAQ):
Q: Can you make this stew without browning the beef?
A: Yes, you can skip browning the beef, but searing adds a richer flavor to the stew.
Q: What kind of barley should you use?
A: Pearl barley is recommended as it cooks well in the slow cooker and has a pleasant texture.
Q: Can you add other vegetables to this healthy beef recipe?
A: Absolutely! Feel free to add mushrooms, green beans, or parsnips to your stew.
Q: How do you thicken the stew if it’s too thin?
A: You can mix a tablespoon of cornstarch with an equal amount of cold water, then stir it into the stew during the last 30 minutes of cooking.
Q: Is this recipe good for meal prepping?
A: Yes, this slow cooker beef and barley stew is excellent for meal prepping as it reheats beautifully.
Q: Can you cook this on the stovetop instead of a slow cooker?
A: While designed for a slow cooker, you could simmer it on the stovetop in a large pot for 2-3 hours until the beef is tender.
