Go Back
When it comes to serving your Slow Cooked Beef and Barley Stew, the aim is to create a complete meal experience that delights the senses. This hearty stew is delicious on its own, but pairing it with the right accompaniments can elevate your dining experience.

Slow Cooked Beef and Barley Stew

Experience the warmth and comfort of autumn with this Slow Cooked Beef and Barley Stew recipe. Perfect for chilly nights, this hearty dish features tender beef chuck roast, nourishing pearl barley, and a medley of aromatic vegetables. The slow cooking process allows flavors to meld beautifully, creating a delicious meal that evokes memories of family gatherings. Discover the step-by-step preparation, serving suggestions, and nutritional benefits that make this stew a comforting favorite for any occasion.
Print Recipe Pin Recipe

Ingredients
  

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

1 cup pearl barley, rinsed

4 cups beef broth

1 cup carrots, diced

1 cup celery, diced

1 large onion, chopped

4 cloves garlic, minced

2 cups baby spinach, chopped

1 cup potatoes, diced (optional)

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the cubed beef in batches, seasoning with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.

    Sauté the Vegetables: In the same skillet, add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Stir in the garlic, cooking for an additional minute until fragrant.

      Combine Ingredients: Add the sautéed vegetables to the slow cooker with the beef. Stir in the rinsed pearl barley, beef broth, tomato paste, thyme, rosemary, and the bay leaf. If you're using potatoes, add them at this point.

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

          Finish the Stew: In the last 30 minutes of cooking, stir in the chopped baby spinach. This will wilt the spinach and add a fresh flavor to the stew.

            Serve: Once done, remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Ladle the stew into bowls and garnish with freshly chopped parsley.

              Enjoy: Serve with crusty bread or a sprinkle of grated cheese on top for an extra touch!

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