BEEF AND BARLEY STEW SLOW COOKER RECIPES

SLOW COOKER BEEF-AND-BARLEY STEW RECIPE | COOKING LIGHT

Slow Cooker Beef-and-Barley Stew Recipe | Cooking Light image

Some sort of magic happens over the long, controlled simmer in the slow cooker: The barley cooks to tender-chewy perfection, the inexpensive and tough beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Be patient and brown the meat thoroughly; this adds incredible depth to the stew. Go with hulled, whole-grain barley here, and skip quick-cooking pearled barley; the latter isn’t whole-grain, and it will cook to mush over the long simmering time. If you can’t find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead. This is a great option for freezing, as it thaws and reheats beautifully.

Provided by Ann Taylor Pittman

Total Time 505 minutes

Yield Serves 8 (serving size: about 1 1/4 cups)

Number Of Ingredients 14

Ingredients

4 cups unsalted beef stock
1 1/2 cups chopped onion
1 cup uncooked hulled (whole-grain) barley
1 cup water
1 cup sliced celery
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
6 garlic cloves, minced
4 large thyme sprigs, plus leaves for garnish
3 bay leaves
1/4 cup unsalted tomato paste
2 tablespoons olive oil, divided
2 pounds beef stew meat, divided
2 1/2 cups (1-in.) pieces carrot

Steps:

Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top. Heat 1 tablespoon oil in a large skillet over medium-high. 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. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.

Nutrition Facts : Calories 308, CarbohydrateContent 28 g, CholesterolContent 73 mg, FatContent 9.2 g, FiberContent 6 g, ProteinContent 30 g, SaturatedFatContent 2.7 g, SodiumContent 569 mg, SugarContent 5 g

SLOW COOKER BEEF BARLEY SOUP RECIPE | ALLRECIPES

Slow Cooker Beef Barley Soup Recipe | Allrecipes image

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours 0 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

1?½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Steps:

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, CarbohydrateContent 19.7 g, CholesterolContent 45.6 mg, FatContent 18 g, FiberContent 5.1 g, ProteinContent 16.6 g, SaturatedFatContent 6.1 g, SodiumContent 614.8 mg, SugarContent 2.8 g

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