Slow-Cooker Beef and Barley Stew
A hearty, comforting stew packed with tender beef, root vegetables, and chewy barley, perfect for chilly evenings. This french-inspired beef (vegetarian-friendly) ready in about 255 minutes pairs ground beef, (8 oz) onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1 (8 oz) onion
- 12 oz carrots
- 12 oz potatoes
- 2 stalks celery
- 1 cup dried barley
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 cloves garlic
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add 1 tbsp olive oil, then cook beef until browned and crumbly, about 5-7 minutes. Transfer to a slow cooker.
- Step 2: Dice onion, carrots, and potatoes into 1/2-inch pieces. Chop celery into 1-inch sticks. Add to the slow cooker with barley, beef broth, tomato paste, minced garlic, thyme, salt, and pepper.
- Step 3: Stir well to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours until barley is tender and beef is fully cooked.
- Step 4: Taste and adjust seasoning, then serve hot with crusty bread or over mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker Beef and Barley Stew take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooker Beef and Barley Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Slow-Cooker Beef and Barley Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooker Beef and Barley Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooker Beef and Barley Stew vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 240-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
