Hearty Crockpot Beef Barley (Printer-Friendly)
Slow-cooked beef and barley with fresh vegetables create a warming, wholesome meal for family gatherings.
# The Ingredients You'll Need:
→ Meat
01 -
1 ½ lb beef chuck, trimmed and cut into 1-inch cubes
→ Vegetables
02 -
1 to 1 ½ lb Yukon gold or russet potatoes, peeled and diced into ½-inch pieces
03 -
2 carrots, peeled and sliced into ½-inch rounds
04 -
1 medium sweet or yellow onion, diced
05 -
2 celery stalks, halved lengthwise and cut into ½ to 1-inch pieces
06 -
4 garlic cloves, minced
→ Grains
07 -
⅔ cup pearl barley
→ Seasonings and Flavorings
08 -
2 tbsp tomato paste
09 -
2 tbsp beef base (e.g., Better Than Bouillon), optional
10 -
2 tsp Worcestershire sauce
11 -
½ tsp kosher salt
12 -
¼ tsp ground black pepper
13 -
2 fresh thyme sprigs or 1 tsp dried thyme
14 -
2 bay leaves
→ Liquids
15 -
6 cups reduced sodium beef broth or stock
# Step-by-Step Instructions:
01 -
Heat a small amount of oil over medium-high heat. Brown the beef cubes in batches for 1 to 2 minutes per side to enhance flavor.
02 -
Add beef, potatoes, carrots, onion, celery, garlic, pearl barley, tomato paste, beef base, Worcestershire sauce, salt, pepper, thyme, bay leaves, and beef broth to the slow cooker. Stir well to combine.
03 -
Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until beef is tender and barley is cooked through.
04 -
Remove bay leaves and thyme sprigs. Stir gently and adjust seasoning if necessary before serving.
# Extra Tips:
01 -
Add barley during the last 2 to 3 hours of cooking to avoid a mushy texture. Avoid cutting vegetables too small to maintain their structure during slow cooking. Resist lifting the lid frequently as it prolongs cooking time. Using dried thyme is acceptable if fresh is unavailable. Chicken broth can substitute beef broth, increasing bouillon for flavor. Pearl barley is preferred but wild rice or farro can be used with adjusted cooking times.