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Cozy Slow Cooker Beef and Barley Fall Stew: Best Easy Recipe

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This cozy slow cooker beef and barley fall stew is the ultimate hands-off meal. The beef becomes spoon-tender, the barley adds a perfect chewy texture, and the broth is rich and deeply savory—comfort food that actually delivers on its promises.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into 1/2-inch rounds
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 1 cup pearl barley (not quick-cooking)
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

  1. Brown the beef (15 minutes): Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and cook for 3-4 minutes per side until deeply browned. Transfer to a bowl and set aside.
  2. Sauté the aromatics (5 minutes): Reduce heat to medium. Add diced onion to the same skillet and cook for 3-4 minutes, scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the flavor base (2 minutes): Stir in tomato paste and cook for 1 minute, stirring constantly. If using Worcestershire sauce, add it now and stir to combine.
  4. Layer everything in the slow cooker: Place sliced carrots and celery in the bottom of the slow cooker. Add browned beef on top. Sprinkle pearl barley evenly over the beef. Pour in beef broth and water. Add bay leaves, dried thyme, dried rosemary, salt, and pepper. Do not stir.
  5. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when beef is fork-tender and barley is plump and tender but still has a slight chew.
  6. Add the peas (if using): About 30 minutes before serving, stir in frozen peas. Taste and adjust seasoning with more salt or pepper if needed.
  7. Rest and serve: Remove bay leaves. Let stew sit for 10-15 minutes before serving. The stew will thicken slightly as it cools.

Notes

Don’t skip browning the beef—it develops deep flavor. Season in layers; add salt at the beginning but adjust at the end. Barley absorbs a lot of liquid; if stew is too thick, add a splash of broth or water. If too thin, cook uncovered for 15-20 minutes. Use pearl barley, not quick-cooking, to avoid mushiness. The stew gets better after a day in the fridge.

Nutrition

Keywords: slow cooker beef and barley stew, fall stew, cozy stew, beef barley stew, easy stew recipe, comfort food, slow cooker recipe

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