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As the seasons shift and the days turn cooler, there’s something undeniably comforting about a steaming bowl of beef and barley stew. This classic dish has been a staple in many homes for generations, known for its rich flavors and heartwarming qualities. The slow-cooked nature of this stew not only tenderizes the beef but also allows the ingredients to meld together beautifully, creating a symphony of taste that warms both body and soul.

Slow Cooked Beef and Barley Stew

Warm up your evenings with a comforting bowl of hearty slow-cooked beef and barley stew. This classic dish combines tender beef chuck with pearl barley, fresh vegetables, and aromatic herbs, creating a rich, flavorful experience. The slow cooking process melds the ingredients beautifully, delivering a satisfying meal full of nutrition and warmth. Perfect for family dinners or meal prep, this stew offers both heartiness and wholesomeness, making it a delightful choice as the weather cools.
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

1 cup pearl barley, rinsed

4 cups beef broth

1 large onion, diced

3 cloves garlic, minced

2 large carrots, sliced

2 stalks celery, diced

2 medium potatoes, peeled and cubed

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

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
 

Begin by preparing your ingredients. Dice the onion, mince the garlic, slice the carrots, dice the celery, and peel and cube the potatoes. Rinse the pearl barley under cold water and set aside.

    In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches in the skillet for about 4-5 minutes until all sides are nicely seared. Transfer the browned beef to the slow cooker.

      In the same skillet, add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the onion is translucent. Stir in the tomato paste and cook for another minute, scraping up the browned bits from the bottom of the pan.

        Transfer the vegetable mixture to the slow cooker. Add the cubed potatoes, rinsed barley, beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir everything to combine, ensuring the barley and vegetables are submerged in the broth.

          Cover the slow cooker and set it on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the barley is cooked through. Check the seasoning and adjust with salt and pepper as needed before serving.

            Once cooking time is complete, remove the bay leaf and ladle the stew into bowls. Garnish with fresh parsley for a pop of color and freshness. Serve warm with crusty bread for dipping.

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