Slow Cooker Beef Stew

Slow Cooker Beef Stew

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Serve up a bowl of comfort with this stew, which features tender beef, sweet carrots, and fiber-filled barley.

  • 2 Pound Top Round Beef Roast (Cut Into Chunks)
  • 1 1/2 Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 4 Tablespoons Olive Oil (Divided)
  • 1 Large Onion (Chopped)
  • 2 Large Carrots (Chopped)
  • 1 Cup Sliced Mushrooms
  • 1 1/2 Cups Water (Divided)
  • 2 Tablespoons Minced Garlic
  • 1 Tablespoon Dried Rosemary
  • 1/2 Cup Tomato Paste
  • 4 Cups Beef Broth
  • 1 Cup Pearl Barley
  1. Trim any excess fat from beef and cut into chunks. Pat dry with paper towels and season all over with kosher salt and pepper.
  2. In 12-inch skillet heat 3 tablespoons olive oil over a medium-high heat. Add beef chunks to skillet and cook 3 minutes per side until browned on both sides. Transfer to slow cooker. Add remaining olive oil to skillet. Add onion and carrots. Cook 4 minutes. Stir often. Add 1/2 cup water to skillet. Stir and scrape any browned bits. Transfer to slow cooker, along with mushrooms, garlic, rosemary, tomato paste, beef broth, and barley. Add 1/2 cup water. Cover slow cooker and cook on low 4 hours.
  3. Uncover slow cooker and give stew a good stir. Cover and cook on low another 2 hours until barley and beef are tender. Stir in an additional 1/2 to 3/4 cup water to get desired consistency.
  4. Serve warm
  5. Serves 6
  6. Prep Time: 20 Minutes Cook Time: 360 Minutes (6 Hours 20 Minutes) Total Time: 380 Minutes (6 Hours 40 Minutes)
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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