Vegetable Beef & Barley Stew (SUPER Hearty!)

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This Vegetable Beef & Barley Stew is made right in your crockpot and is full of flavor. It's super hearty for a chilly night!

Vegetable Beef & Barley Stew

This stew is the perfect comfort food on a cold fall or winter evening. It's packed full of flavor with a delicious, hearty broth and has a variety of nutrition (I love being able to sneak in some veggies for my kids!) with the vegetables and a fun kick with the barley.

This vegetable stew requires just a little bit of prep in the morning so that you've got a delicious, complete meal by dinnertime. Here's how to make this yummy slow cooker dish.

MENU TIP: This Beef and Barley Vegetable Soup recipe is from week 3 of our slow cooker volume 1 menu planning made easy set! 

Ingredients needed for Beef and Barley Vegetable Stew

• Stew meat
• Olive oil
• Carrots
• Onion
• Celery
• Garlic
• Thyme
• Bay Leaves
• Beef stock
• Water
• Tomato Paste
• Whole grain Barley
• Salt
• Pepper

How to make Slow Cooker Vegetable Beef & Barley Stew

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add about half of your beef (about one pound) to the skillet and cook. Turn the beef over once, cook until browned – just take care not to over-cook. Add the beef to the slow cooker and repeat this process with the second half of your stew meat.

Next, you'll prepare your veggies. Slice your carrots (you'll need 4 cup), and chop one large yellow onion and one stalk of celery.

Add all your ingredients to your slow cooker. Cook on low for 6-8 hours. (Note: you can follow the time conversion in our slow cooker secrets and cook on high instead if you're short on time BUT I really recommend doing this stew low and slow if you're able.)

Print Recipe

Vegetable Beef & Barley Stew

Prep Time25 minutes mins

Servings: 8

Ingredients

• 2 lbs stew meat
• 2 tbsp olive oil, divided
• 4 cup carrots, sliced
• 1 large yellow onion, chopped
• 1 stalk celery, chopped
• 6 cloves garlic, minced
• 6 large thyme sprigs or 1/2 tsp dry thyme
• 3 bay leaves
• 32 oz carton low-sodium beef stock
• 1 cup water
• 1/4 cup tomato paste
• 1 cup pearled or hulled, whole grain barley (not quick cooking)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper

Instructions

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of beef; cook until well browned, about 6 minutes turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef.
• Add remaining ingredients to slow cooker.
• Cover, and cook on low 6-8 hours.

Looking for more yummy meals? This recipe is from week three of our slow cooker volume 1 menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.

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