Description

A hearty, cozy slow cooker stew featuring tender beef chuck, pearl barley, and root vegetables. This recipe is perfect for dinner parties or lazy weekends, offering rich flavor with minimal active effort.

Ingredients

Scale

3 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons flour
Salt and black pepper, to taste
2 tablespoons butter
2 medium yellow onions, diced
6 cloves garlic, minced
1 cup red wine (dry red like Cabernet Sauvignon or Merlot)
4 cups beef broth (low-sodium)
2 tablespoons tomato paste
1 teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
4 large carrots, peeled and chopped into 1-inch chunks
2 medium parsnips, peeled and chopped
2 medium Yukon Gold potatoes, cubed
1 cup pearl barley

Instructions

Cut the beef chuck roast into 1-inch cubes and pat dry. Toss with flour, salt, and pepper to coat evenly.
Heat butter in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. Remove beef and set aside.
In the same skillet, sauté diced onions in beef drippings for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Pour in red wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes.
Transfer the wine mixture to a slow cooker. Add the browned beef, beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves. Stir to combine.
Add chopped carrots, parsnips, potatoes, and pearl barley to the slow cooker. Stir well. Ensure liquid covers the ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until beef is tender and vegetables are cooked through.
Remove bay leaves. Taste and adjust seasoning with salt and pepper. If too thin, cook uncovered on High for 30 minutes or use a cornstarch slurry. Stir in butter for extra richness if desired.

Notes

Brown the beef in batches to ensure a good sear and avoid steaming. Use pearl barley, not hulled or quick-cooking. The stew improves in flavor if made ahead and reheated. For a vegetarian version, substitute beef with hearty mushrooms and use vegetable broth.

Prep Time: 20 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sodium: 600
Fat: 15
Saturated Fat: 6
Carbohydrates: 45
Fiber: 8
Protein: 30

Keywords: slow cooker, beef stew, barley stew, dinner party, cozy dinner, comfort food, one pot meal