Name: Slow Cooker Beef and Barley Stew
Total time: PT30300.0S
Yield: 8
Ingredients: 4 cup Beef Stock; 1 1/2 cup Onion; 1 cup Barley; 1 cup Water; 1 cup Celery; 1 teaspoon Kosher Salt; 1/2 teaspoon Freshly Ground Black Pepper; 6 clove Garlic; 4 sprig Fresh Thyme; 3 Bay Leaf; 1/4 cup Tomato Paste; 2 tablespoon Olive Oil; 2 pound Beef Chuck; 2 1/2 cup Carrot; to taste Fresh Parsley

This hearty slow-cooking stew freezes well and reheats beautifully.

Low-Fat

Beginner

Slow Cooker Beef and Barley Stew

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

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Beef Stock

Onion

Barley

Water

Celery

Kosher Salt

teaspoon

Freshly Ground Black Pepper

Garlic

clove

Fresh Thyme

sprig

Bay Leaf

Tomato Paste

Olive Oil

tablespoon

Beef Chuck

pound

Carrot

Fresh Parsley

to taste

Stove

Slow Cooker

In a 6-quart slow cooker, stir together {@2:}, {@7:}, {@4:}, {@6:}, {@5:}, {@1:}, {@0:}, and {@3:}.

In a 6-quart slow cooker, stir together Beef Stock (4 cup), Onion (1 1/2 cup), Barley (1 cup) [hulled], Water (1 cup), Celery (1 cup), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), and Garlic (6 clove) [minced].

In a 6-quart slow cooker, stir together Beef Stock (4 cups), Onion (1 1/2 cups), Barley (1 cup), Water (1 cup), Celery (1 cup), Kosher Salt (1 tsp), Freshly Ground Black Pepper (1/2 tsp), and Garlic (6 cloves).

Add {@1:} and {@2:}, then dollop {@0:} on top.

Add Fresh Thyme (4 sprig) and Bay Leaf (3 N/A), then dollop Tomato Paste (1/4 cup) on top.

Add Fresh Thyme (4 sprigs) and Bay Leaf (3), then dollop Tomato Paste (1/4 cup) on top.

Heat the {@1:} in a large skillet over medium-high. Add the {@0:} and cook until well-browned, about 6 minutes, turning once. Add the first batch of browned beef cubes to the slow cooker.

Heat the Olive Oil (1 tablespoon) [divided] in a large skillet over medium-high. Add the Beef Chuck (1 pound) [cubed, divided] and cook until well-browned, about 6 minutes, turning once. Add the first batch of browned beef cubes to the slow cooker.

Heat the Olive Oil (1 Tbsp) in a large skillet over medium-high. Add the Beef Chuck (1 lb) and cook until well-browned, about 6 minutes, turning once. Add the first batch of browned beef cubes to the slow cooker.

Repeat with the remaining {@1:} and {@0:}. Scatter the {@2:} over the beef.

Repeat with the remaining Olive Oil (1 tablespoon) [divided] and Beef Chuck (1 pound) [cubed, divided]. Scatter the Carrot (2 1/2 cup) over the beef.

Repeat with the remaining Olive Oil (1 Tbsp) and Beef Chuck (1 lb). Scatter the Carrot (2 1/2 cups) over the beef.

Cover and cook on low until meat and grains are tender, about 8 hours.

Discard the thyme sprigs and bay leaves. Ladle the stew into 8 bowls, then sprinkle with {@0:}. Serve and enjoy!

Discard the thyme sprigs and bay leaves. Ladle the stew into 8 bowls, then sprinkle with Fresh Parsley ( to taste) [Chopped]. Serve and enjoy!

Discard the thyme sprigs and bay leaves. Ladle the stew into 8 bowls, then sprinkle with Fresh Parsley (to taste). Serve and enjoy!

Slow Cooker Beef and Barley Stew

5.0

8HRS 25MINS

$2.92

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions