620 minutes
Indulge in the rich and savory flavors of our Hearty Slow-Cooker Beef and Barley Stew. This comforting meal is a perfect blend of tender beef and wholesome barley, simmered to perfection in a slow cooker, ensuring each spoonful is packed with home-cooked goodness.
tablespoons
Onions, finely chopped
each
cups
Fresh Thyme, minced
tablespoons
cups
Diced Tomatoes, with juice
0 oz
cups
Carrots, peeled and chopped
each
cups
Pearl Barley, rinsed
cups
each
Blade Steak, 3/4 to 1 inch thick, trimmed, seasoned with salt and pepper
0 lb
Parsley, minced
tablespoons
to taste
to taste
1. Onion Sauté
In a 12-inch skillet, heat vegetable oil over medium heat until shimmering. Sauté onions until softened and lightly browned, about 8 to 10 minutes. Add tomato paste and thyme, cooking until aromatic, roughly 30 seconds. Pour in red wine, loosening any browned bits, then transfer the mixture to the slow cooker.
2. Slow-Cooker Assembly
To the slow cooker, add diced tomatoes with their juice, beef broth, chopped carrots, soy sauce, rinsed barley, and bay leaves. Stir to combine. Season the blade steaks with salt and pepper, and nestle them into the mixture. Cover and set to cook until the steaks are tender—approximately 9 to 10 hours on low or 6 to 7 hours on high.
3. Beef Shredding
Once cooked, remove the bay leaves and transfer the steaks to a cutting board. Let them cool slightly before shredding into bite-size pieces using two forks, discarding any fat or gristle. Stir the shredded beef back into the stew, allowing it to heat through for about 5 minutes.
4. Final Touch
Before serving, stir in the minced parsley and season with additional salt and pepper to taste.
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