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Beef and Barley Stew
Andrew Fowler

Beef and Barley Stew

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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless beef chuck cut into 1-inch cubes
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion diced
  • 3 carrots cut into 1/2-inch rounds
  • 2 celery ribs sliced
  • 8 oz cremini mushrooms quartered
  • 3/4 cup pearl barley rinsed
  • 6 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas

Method
 

  1. Season beef with salt and pepper. Brown in oil over medium-high heat in two batches, 5 to 6 minutes each.
  2. Transfer to a 6-quart slow cooker; add onion, carrots, celery, mushrooms, and barley.
  3. Whisk broth, tomato paste, Worcestershire, and thyme; pour into cooker. Add bay leaf.
  4. Cover; cook on low for 7 to 8 hours until beef is tender and barley cooked through.
  5. Discard bay leaf; stir in frozen peas.
  6. Cover; cook on high for 8 to 10 minutes until peas are hot and bright green.
  7. If barley has absorbed too much broth, thin with 1/2 cup hot water. Check salt.