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There's something undeniably comforting about a steaming bowl of beef and barley stew, especially when the temperatures start to drop. This hearty dish not only warms the body but also nourishes the soul. Slow cooking is the secret that elevates this stew, allowing the flavors to meld beautifully over time while making the beef remarkably tender. With each bite, you experience a blend of rich, savory flavors that evoke a sense of home and coziness, making it a perfect dish for any season, particularly the chilly months when you crave warmth and satisfaction.

Slow Cooked Beef and Barley Stew

Warm up your kitchen with this comforting slow-cooked beef and barley stew that's perfect for any season! Packed with tender beef, fiber-rich barley, and a medley of flavorful vegetables, this hearty recipe nourishes both body and soul. The slow cooking method melds rich flavors and creates a delightful broth that's perfect for cozy dinners. Easy to prepare and full of nutrition, it’s a dish that brings family and friends together around the table.
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

1 cup pearl barley, rinsed

4 cups beef broth

1 cup water

2 medium onions, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

1 cup brown mushrooms, sliced

2 medium potatoes, diced

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

Salt and pepper, to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Beef: Season the beef cubes generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared (about 3-4 minutes per batch). Transfer the browned beef to the slow cooker.

    Sauté the Vegetables: In the same skillet, add garlic, onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are slightly softened. Transfer them to the slow cooker with the beef.

      Combine All Ingredients: Add the sliced mushrooms, diced potatoes, pearl barley, beef broth, water, thyme, rosemary, and bay leaves to the slow cooker. Stir gently until all ingredients are well combined.

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

          Final Seasoning: Once cooking is complete, remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed.

            Serve: Ladle the stew into bowls, garnish with freshly chopped parsley, and enjoy warm with crusty bread or over rice.

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