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Photorealistic finished slow cooker beef and barley stew in a deep off-white ceramic bowl, visible tender chunks of beef

Slow Cooker Beef and Barley Stew

Beef chuck, carrots, mushrooms, and pearl barley cook in a savory broth until the beef is tender and the barley is soft with a pleasant chew. Browning the beef adds deeper flavor, but it can be skipped.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless beef chuck roast cut into 1-inch cubes
  • 1 1/2 teaspoons kosher salt divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots cut into 1/2-inch pieces
  • 2 stalks celery cut into 1/2-inch pieces
  • 8 ounces cremini mushrooms quartered
  • 3 cloves garlic minced
  • 3/4 cup dry pearl barley rinsed and drained
  • 5 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • 1 tablespoon red wine vinegar plus more to taste
  • 2 tablespoons fresh parsley chopped, optional

Method
 

  1. Plan on 20 minutes of prep and 7 to 8 hours of cooking on low, or 4 to 5 hours on high. This makes 6 generous servings. Use a 6-quart slow cooker so the stew has room to simmer without crowding the lid.
  2. Pat the beef dry with paper towels and season it with 1 teaspoon of the salt and the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Brown the beef in two batches, about 2 minutes per side, until you see dark golden patches. It doesn't need to cook through. Transfer each batch to the slow cooker.
  3. Put the onion, carrots, celery, mushrooms, garlic, and rinsed barley in the slow cooker. Whisk the broth, tomato paste, Worcestershire sauce, thyme, and remaining 1/2 teaspoon salt together in a bowl or large measuring cup. Pour it over everything, add the bay leaf, and give the pot one gentle stir.
  4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The stew is ready when the beef breaks apart under a fork and the barley is soft but still pleasantly chewy. Slow cookers vary, so check near the early end of the time range. Try not to lift the lid repeatedly while it cooks.
  5. Remove the bay leaf. Stir in the red wine vinegar, taste a spoonful, and add a little more salt or vinegar if the broth tastes flat. Let the stew stand uncovered for 10 minutes; the barley will absorb a bit more broth. Sprinkle with parsley if you're using it, then serve.

Notes

Use pearl barley, not quick-cooking or hulled barley. Browning the beef is optional but adds deeper savory flavor. Keep the slow cooker lid on as much as possible. Leftovers thicken as the barley absorbs liquid; stir in broth or water when reheating.