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Comfort food holds a special place in our hearts and kitchens, often serving as a warm embrace during chilly evenings or a remedy for a long day. The beauty of comfort food lies not only in its flavors but also in the memories it creates around the dinner table. When it comes to hearty meals, few dishes can compete with a slow-cooked beef and barley stew.

Hearty Beef and Barley Slow Cooker Stew

Warm up your dinner routine with this Comforting Beef & Barley Bliss recipe! Packed with tender beef, hearty barley, and wholesome vegetables, this easy weeknight dinner simmers to perfection in your slow cooker, leaving you with a rich, flavorful stew that nourishes both body and soul. Perfect for cozy evenings, this dish is a wonderful way to bring family together. Save this recipe for later and enjoy the comfort it brings!
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Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

1 cup pearl barley, rinsed

4 cups beef broth

1 cup water

2 medium onions, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 stalks celery, diced

1 cup diced potatoes (Yukon Gold or Russet)

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

1 cup frozen peas (added at the end)

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Transfer to the slow cooker.

    Sauté Vegetables: In the same skillet, add diced onions, carrots, and celery. Sauté for 3-4 minutes until the onions are translucent and soft. Stir in the minced garlic and tomato paste, cooking for an additional minute until fragrant.

      Combine Ingredients: Pour the sautéed vegetables into the slow cooker with the seared beef. Add in rinsed pearl barley, diced potatoes, dried thyme, dried rosemary, bay leaf, beef broth, and water. Stir well to combine all ingredients.

        Cook: Cover the slow cooker and set it to low for 8-10 hours or high for 4-6 hours, until the beef is tender and the barley is cooked through.

          Final Touches: In the last 30 minutes of cooking, stir in the frozen peas. Taste and adjust seasoning with additional salt and pepper if needed.

            Serve: Before serving, remove the bay leaf. Ladle the stew into bowls and garnish with freshly chopped parsley for a pop of color and flavor.

              Prep Time, Total Time, Servings: 20 minutes | 8-10 hours | 6 servings