Crockpot Beef and Barley Stew: A Hearty and Comforting Recipe

Welcome to my West Virginia Kitchen!  When the air turns crips and you're craving something warm, hearty, and comforting, there's nothing quite like a bowl of slow-cooked Crockpot Beef and Barley Stew.  

This wholesome recipe combines tender beef, earthy barley, and a medley of vegetables, all simmered together to create a rich and satisfying meal.  Whether you're feeding a crowd or looking to meal prep for the week, this dish has you covered.  I can't wait to share it with you so...

Let's Get Started!

WHY YOU'LL LOVE THIS RECIPE:

• Hands-Off Cooking:  Simply toss the ingredients into your crockpot in the morning and come home to a savory, ready-to-eat dinner.  
• Hearty and Nutritious:  Packed with lean beef, fiber rich barley, and plenty of vegetables, this stew is as nutritious as it is filling.  
• Comfort Food at its Best:  Perfect for chilly evenings, this warm and flavorful stew feels like a cozy hug in a bowl.  
• Freezer Friendly:  Make a large batch and freeze the leftovers for an easy, reheatable meal. 

INGREDIENTS:

• 2-3 Tbsp Olive Oil
• 1.5 lbs Beef Stew Meat, cubed (chuck roast works well for this)
• 1 cup Pearl Barley
• 4 cups Beef Broth
• 1 can of Guinness Beer (or 2 cups water)
• 3 Carrots, peeled and sliced
• 3 stalks Celery, sliced
• 1 Onion, diced
• 1 Tbsp Garlic, minced
• 2 large Potatoes, peeled and cubed
• 1 (15 oz) Can of Diced Tomatoes
• 1 (12 oz) bag of Frozen Peas
• 1 Tbsp of Whole Grain Dijon Mustard (or regular) 
• 1 tsp of Dried Thyme
• 2-3 Bay Leaves
• Salt and Pepper to taste

INSTRUCTIONS:

1. Brown the Beef:  Heat olive oil in a skillet over medium heat.  Season the cubed beef with salt and pepper, then brown all sides in the skillet.  This step adds depth of flavor but is optional if your short on time.  
2. Prep the Veggies:  While the beef browns, chop the vegetables.
3. Load the Crockpot:  Add the beef, barley, carrots, celery, onion, garlic, potatoes, mustard, and diced tomatoes to the crockpot.  Pour in the beef broth and beer, as well as adding the bay leaf, thyme, salt, and pepper.  
4. Cook:  Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.  The beef should be tender, and the barley cooked. Add the frozen peas and let simmer for another 10 minutes. 
5. Serve:  Remove the bay leaf, stir, and taste to adjust seasoning.  Serve hot with crusty bread or a side salad for a complete meal

STEP BY STEP PHOTOGRAPHS: 

Two things to note:  One, I deglazed the pan I browned the beef in with the beer.  This is not a necessary step.  Two:  I added the barley at the end here because I was using quick cooking barley at the time.  It doesn't need as long to cook, but can easily get mushy.  It's not my favorite choice.  

TIPS AND TRICKS:

• Browning the Meat:  Although it's an extra step, browning the beef adds a caramelized flavor that enhances the overall richness of the stew.  
• Barley Options:  Pearl Barley is commonly used in this recipe, but you can substitute hulled barley for a slightly chewier texture.  Just note that hulled barley takes longer to cook.  
• Thicker Stew:  If you prefer a thicker consistency, reduce the amount of broth by half a cup or let the stew simmer uncovered for the last 30 minutes.  
• Add Greens:  For an extra dose of veggies, stir in a couple of handfuls of spinach or kale during the last 15 minutes of cooking.
• Freezing Tips:  This stew freezes beautifully.  Let it cool completely, then portion into airtight containers.  Freeze for up to three months. when reheating, add a splash of water or broth to bring back the desired consistency.

FAQs:

Can I use a different grain instead of barley?

Yes, quinoa, farro, or even brown rice can be used as alternatives.  Just be mindful that these grains cook faster than barley, so you may need to adjust the cooking time.  

How can I make this stew gluten-free?

To make a gluten-free version, substitute the barley with gluten-free grain like quinoa or rice.  Also, make sure your beef broth is certified gluten-free.  

Can I make this in the Instant Pot instead of the crockpot?

Absolutely!  Use the sauté functions to brown the beef, then add the remaining ingredients.  Cook on manual (high pressure) for 25 minutes, followed by a natural release.  

What's the best cut of beef for this stew?

Chuck roast or stew meat works best for slow cooking as they become tender and flavorful when cooked low and slow.  

This Crockpot Beef and Barley Stew is the perfect solution for busy weeknights or lazy weekends.  With minimal effort, you get a nutritious and hearty meal that everyone will love.  Make it your own by adding extra vegetables or herbs and don't forget to freeze any leftovers for an easy lunch of dinner later on.  Give it a try the next time you're craving comfort food with a healthy twist.

And as always....

Happy Eatin' Y'all!
~The Kitchen Wife~