This Slow Cooker Beef and Barley Stew is the ideal winter comfort food. This thick, hearty stew is full of beef, root vegetables, barley and Guinness beer for maximum flavor with minimum effort.
Prep Time 20 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours20 minutesminutes
Servings 6-8 servings
Ingredients
2-3poundsbeef chuck roast or stew meatcut into 1-inch cubes
2tablespoonsolive or canola oil
1largeonionchopped
6clovesgarlicminced or grated
1cupdry red wine
2tablespoonstomato paste
4-6slicesthick-cut baconcooked and chopped
4cupsreduced sodium beef stock
12ouncesGuinness extra stout or dark stout beer
2tablespoonsWorcestershire sauce
2bay leaves
2-3sprigs of thyme or 2 teaspoons dried thyme
8ounceswhole cremini or white mushroomsstemmed and quartered (optional)
1.5poundspetite Yukon gold potatoesquartered
4cupsassorted root vegetablespeeled and cut into ½-inch pieces (ex: Carrots, parsnips, turnips, celery, rutabaga) (we like carrots and parsnips)
⅔cuppearled barley or farro
salt and pepper to taste
Instructions
Heat a heavy bottomed pan over medium heat with the oil.
Liberally season beef on all sides with salt and pepper. Once the pan is hot, add the beef to the pan and sear on all sides until golden brown, about 3-5 minutes per side. Add the cooked beef to a large slow cooker.
In the same pan, over medium heat add the chopped onions and garlic and saute until soft and fragrant. Add the red wine and tomato paste to deglaze the pan, scraping up the brown bits at the bottom of the pan with a wooden spoon. Cook for about 3 minutes or until slightly reduced. Add the liquid and sauteed onions and garlic to the slow cooker.
Add the bacon, beef stock, stout beer, Worcestershire sauce, bay leaves, thyme, mushrooms, potatoes, root vegetables and barley or farro. Stir to incorporate.
Cover and cook on low for 8 hours, stirring every couple hours.
After eight hours, stir, taste and adjust salt and pepper as desired.
Notes
You may use ½ bag of frozen chopped or pearl onions in place of the diced onion.