Name: Slow Cooker Beef Stew with Barley and Fall Vegetables
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons vegetable oil (divided); 2 ½ - 3 pounds beef chuck roast (trimmed and cut into 4-5 large pieces); 1 onion (diced medium); 3 garlic cloves (minced); 2 teaspoons chopped fresh thyme; 2 tablespoons tomato paste; 1 tablespoon soy sauce; ¼ cup dry red wine; 2 cups low-sodium chicken broth; 4 cups beef broth; 1 bay leaf; ¾ pound small red or yellow potatoes (halved or quartered if large); 2 cups cubed butternut squash (1 inch cubes); 2 parsnips or carrots (peeled and cut into rounds (rounds halved if large)); ½ cup pearl barley; 1-2 teaspoons white balsamic or red wine vinegar; Coarse salt and freshly ground pepper; 6 quart slow-cooker

👨‍🍳 Instructions

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✨ Start Cook Mode

Trim the beef chuck roast and cut into 4-5 large pieces

Dice the onion and mince the garlic

Peel the parsnips or carrots and cut into rounds, halving if large; halve or quarter the potatoes if large

Add one tablespoon oil to a 12 inch skillet and heat over medium-high

Season beef with salt and pepper

Add beef to the pan and saute until browned

Transfer beef to the slow cooker

Add remaining tablespoon of oil to the skillet and reduce heat to medium low

Add onion, garlic and thyme, and cook, stirring frequently, until onion is soft and translucent

Add tomato paste and cook, stirring constantly

Add wine and soy sauce and continue cooking until wine is almost completely evaporated, scraping the bottom of the pan to remove any brown bits that remain

Add chicken broth and bring to a simmer

Transfer mixture to the slow-cooker

Add beef broth, bay leaf, potatoes, squash, parsnips or carrots and pearl barley to the slow-cooker

Cover and cook on high

Remove beef from the slow cooker using a slotted spoon or tongs and set aside to cool slightly

Shred beef into bite size pieces and return to the pot

Add vinegar one teaspoon at a time, adding more if necessary

Season to taste with salt and pepper

Serve garnished with chopped fresh parsley

🎉

You're all done!

Enjoy your slow cooker beef stew with barley and fall vegetables — and don't forget to share.

From Cook Mode

Tips as you cook

Gather Prep IngredientsMise en place makes cooking easier
Cut Beef ChunksTrim excess fat for best texture
Dice Onion & GarlicMince garlic finely for even flavor
Prep Root VegetablesCut evenly for uniform cooking
Heat Skillet OilOil should shimmer before adding beef
Season the BeefSeason just before searing for a good crust
Watch out · Brown the BeefDon't crowd the pan for a good sear
Watch out · Transfer to Slow CookerUse tongs to avoid losing juices

Swaps, storing and making ahead

Good to know

Swaps

No pearl barley? Use an equal amount of farro or short-grain rice, adjusting cooking time as needed.
No dry red wine? Use 1/4 cup additional beef broth with a splash of extra vinegar for acidity.
No fresh thyme? Use 2/3 teaspoon dried thyme in its place.

Storing it

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat on the stove or microwave until steaming hot.