# Slow Cooker Beef Stew with Barley and Fall Vegetables · True North Kitchen

Slow Cooker Beef Stew with Barley and Fall Vegetables · True North Kitchen takes 4 hr 30 min (30 min prep, 4 hr cooking) and serves 6.

Recipe by true-north-kitchen.com · original: https://true-north-kitchen.com/slow-cooker-beef-stew-with-barley-and-fall-vegetables/  
Cuisine: American · Dish: Soups & stews  
On Meez: https://meezenplace.app/recipes/slow-cooker-beef-stew-with-barley-and-fall-vegetables-recipe (with step-by-step Cook Mode)

A hearty and delicious beef stew with barley, potatoes, butternut squash and parsnips. Perfect for a cozy night in!

## Ingredients (serves 6)

- 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

## Steps

1. Trim the beef chuck roast and cut into 4-5 large pieces
2. Dice the onion and mince the garlic
3. Peel the parsnips or carrots and cut into rounds, halving if large; halve or quarter the potatoes if large
4. Add one tablespoon oil to a 12 inch skillet and heat over medium-high
5. Season beef with salt and pepper
6. Add beef to the pan and saute until browned
7. Transfer beef to the slow cooker
8. Add remaining tablespoon of oil to the skillet and reduce heat to medium low
9. Add onion, garlic and thyme, and cook, stirring frequently, until onion is soft and translucent
10. Add tomato paste and cook, stirring constantly
11. 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
12. Add chicken broth and bring to a simmer
13. Transfer mixture to the slow-cooker
14. Add beef broth, bay leaf, potatoes, squash, parsnips or carrots and pearl barley to the slow-cooker
15. Cover and cook on high
16. Remove beef from the slow cooker using a slotted spoon or tongs and set aside to cool slightly
17. Shred beef into bite size pieces and return to the pot
18. Add vinegar one teaspoon at a time, adding more if necessary
19. Season to taste with salt and pepper
20. Serve garnished with chopped fresh parsley

## 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.

### Making it ahead

The beef can be browned and the onion mixture prepared up to a day ahead and refrigerated separately before slow cooking.

## Nutrition (per serving, 1 serving, as published by true-north-kitchen.com)

- Calories: 970 kcal
- Protein: 88 g
- Carbohydrates: 35 g
- Sugar: 4 g
- Fiber: 6 g
- Fat: 54 g
- Saturated fat: 25 g
- Cholesterol: 287 mg
- Sodium: 1187 mg