Beef and Barley Vegetable Stew

The Black Cat Kitchen
by The Black Cat Kitchen
8 servings
6 hr 20 min

Is there anything more cozy on cold winter days than a bowl (or two) of warming, hearty soup? I especially love a meal where you can just dump all of the ingredients and walk away. I know there are so many high-tech kitchen gadgets these days, but I have never gotten rid of my crockpot/slow cooker because I still find myself using it so much. It is my old trusty, especially for soups, stews, and sauces. Heck, I even do my applesauce and steaming in here as well.


You can easily remove the beef and amp up the veggies in this dish to make it a hearty vegetarian dish as well. Feel free to add and omit certain veggies in here. You could easily swap in chicken here, too! I recommend serving with a warm chunk of crusty bread for the ultimate winter meal.


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Beef and Barley Vegetable Stew
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 6 Hours Total time: 6 hr 20 min
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Ingredients
Beef Stew
  • 2 pounds stew beef or chuck roast, trimmed and cut to 1 inch cubes
  • 1.5 C pearled barley (can use less, but I like a lot of grains)
  • 1 pound Yukon potatoes, cut into chunks
  • 3 long carrots, peeled and cut into chunks
  • 1 cup green peas
  • 1 cup mushrooms, cut roughly
  • 3 rib celery, cut into 1/2 inch pieces
  • 5 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 6 cup beef broth or water with beef bouillon paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 bay leaves
  • 5 sprigs of thyme
  • 1 Tbsp vegetable oil (optional pre-cooking beef)
  • Bread for serving
Instructions
Beef Stew
(optional) Heat 1 Tbsp vegetable oil and sear the beef on each side for 1-2 minutes. This gives the meat a nice crust before slow-cooking
Dice/chop all the veggies
Add beef and all veggies to slow cooker and cook on Low for 5-7 hours, or High for 4-5 hours
Take out the stems from the thyme and the bay leaves
Serve!
Tips
  • You don't necessarily have to use a crockpot for this recipe, but I love the low and slow way it breaks apart the meat and veggies. You can choose to simmer on low in a dutch oven on top of the stove or even on slow cooker settings on your Instapot
  • Mix and match veggies used here, or add more grains/mushrooms and omit beef for a vegetarian option.
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