Slow Cooker Beef And Barley Stew For Chilly Nights Food

HEARTY BEEF BARELY STEW SLOW COOKER

Hearty Beef Barely Stew Slow Cooker image

This beef barley soup slow cooker is healthy comfort food that the whole family can enjoy when the temperature drops. This soup has a healthy combination of vegetables, chucks beef, and pearl barley.

Provided by Veronica Orichi

Time 8h15m

Number Of Ingredients 12

Ingredients

2 lbs top round beef roast, cut into ¾ chunks
salt and black pepper
2 Tablespoon olive oil, divided
1 large onion, diced
2 large carrots, chopped
8 oz. sliced mushrooms
2 cups water, divided
1 Tablespoon minced garlic
1 teaspoon dried rosemary
1 (4 oz.) can tomato paste
4 cups unsalted beef broth
3/4 cup pearl barley

Steps:

Pat dry the meat with paper towels. Seasoned with salt and pepper to taste.
In a large skillet, heat 1 tbsp olive oil on medium-high heat. Add the beef to skillet and cook for 3 minutes each side or until browned. Transfer to a slow cooker.
To the same skillet, add remaining 1 tbsp olive oil, add onion and carrots and cook for 3 minutes, stirring often. Add ½ cup water to the skillet, scraping up any browned bits. Transfer to a slow cooker.
Add mushrooms, rosemary, garlic, tomatoes paste, broth, and barley. Add ½ cup water, stir; cover and cook on high for 3.5 hours or on low for 7.5 hours.
Uncover and stir stew to add remaining 1 cup water salt and pepper to taste. Cover and cook on high or low another 30 minutes.
Garnish with chopped parsley. Enjoy!

Nutrition Facts : Calories 343 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 41 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 139 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SLOW COOKER BEEF-AND-BARLEY STEW

Slow Cooker Beef-and-Barley Stew image

Some sort of magic happens over the long, controlled simmer in the slow cooker: The barley cooks to tender-chewy perfection, the inexpensive and tough beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Be patient and brown the meat thoroughly; this adds incredible depth to the stew. Go with hulled, whole-grain barley here, and skip quick-cooking pearled barley; the latter isn't whole-grain, and it will cook to mush over the long simmering time. If you can't find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead. This is a great option for freezing, as it thaws and reheats beautifully.

Provided by Ann Taylor Pittman

Time 8h25m

Yield Serves 8 (serving size: about 1 1/4 cups)

Number Of Ingredients 14

Ingredients

4 cups unsalted beef stock
1 1/2 cups chopped onion
1 cup uncooked hulled (whole-grain) barley
1 cup water
1 cup sliced celery
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
6 garlic cloves, minced
4 large thyme sprigs, plus leaves for garnish
3 bay leaves
1/4 cup unsalted tomato paste
2 tablespoons olive oil, divided
2 pounds beef stew meat, divided
2 1/2 cups (1-in.) pieces carrot

Steps:

Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top.
Heat 1 tablespoon oil in a large skillet over medium-high. Add half of beef; cook until well browned, about 6 minutes, turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.

Nutrition Facts : Calories 308, Carbohydrate 28 g, Cholesterol 73 mg, Fat 9.2 g, Fiber 6 g, Protein 30 g, SaturatedFat 2.7 g, Sodium 569 mg, Sugar 5 g

SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW

Slow Cooker Beef, Barley, and Mushroom Stew image

This concoction formed from what I had on hand on a cold afternoon. This beef, barley, and mushroom stew is now a home favorite and will hopefully be enjoyed by many generations.

Provided by Jessica Warden

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h45m

Yield 6

Number Of Ingredients 12

Ingredients

5 medium potatoes, quartered
1 tablespoon olive oil
1 ½ pounds boneless beef sirloin steak, cut into 1-inch cubes
2 (14 ounce) cans beef broth
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup quick-cooking barley
1 medium onion, chopped
1 cup chopped fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
½ (16 ounce) package frozen mixed vegetables

Steps:

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 53.8 g, Cholesterol 49 mg, Fat 12.8 g, Fiber 8.7 g, Protein 29.6 g, SaturatedFat 3.8 g, Sodium 825.2 mg, Sugar 3.3 g

SLOW COOKER BEEF BARLEY SOUP

Slow Cooker Beef Barley Soup image

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13

Ingredients

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Steps:

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

BARLEY BEEF STEW

Barley Beef Stew image

On cool days, which we get plenty of here, I like to get out my slow cooker and make up a batch of this comforting stew. Trying to appeal to 10 picky eaters in our large household is not too easy, but with this recipe, everyone asks for seconds. -Barb Smith, Regina, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 tablespoons canola oil
4 cups water
1 can (15 ounces) tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn, thawed
3/4 cup medium pearl barley

Steps:

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. , Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 896mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein.

SLOW-COOKER BEEF AND BARLEY

Slow-Cooker Beef and Barley image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds boneless beef chuck (in one piece)
1 cup pearl barley
1/2 pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig thyme
4 cups low-sodium beef broth
1 tablespoon soy sauce
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Horseradish, for serving (optional)

Steps:

Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
Photograph by Antonis Achilleos

SLOW COOKER BEEF AND BARLEY STEW FOR CHILLY NIGHTS

Slow Cooker Beef and Barley Stew for Chilly Nights image

By Wanda BakerWhen I was a young child growing up in a small town, I encountered my first moose. Not in the woods or side of the road but in my father's garage. My dad was a hunter and enjoyed heading out to the wilderness whenever his name was drawn. I had innocently wandered into the garage and found a moose waiting to be butchered. Whether I knew it was there or not, I was always curious. Over the years stew came to us in many variations: moose, deer and of course, beef.When I left that small town, I started cooking for myself leading to all kinds of experimentation. My mom made her stews fairly simple using onions, carrots, potatoes - all the usual suspects. I stuck with beef, chicken or pork since game meat wasn't readily available. I learned to brown the meat and add flavour enhancers like garlic and ginger.Over the years my stews have changed to suit our family and our busy lifestyle. Slow cooker stews make dinners quick and easy when we have to eat and run. But I'll always remember the moose from my childhood and the delicious stew that followed.Slow Cooker Beef and Barley Stew, Courtesy of Wanda Baker, bakersbeans.ca, Calgary, Alta.Wanda Baker is a Calgary-based lifestyles and food blogger since 2006 and has been cooking with her mom in the kitchen since age five. Look to Bakersbeans for delicious recipes and family adventures in Calgary and beyond.

Provided by Great Canadian Cookbook Editors

Categories beef,Great Canadian Cookbook,quick and easy,shows

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1-2 lbs beef stew meat (1 inch cubes)
Canola oil
1 small onion, diced
3 celery stalks, chopped
3 carrots, medium size, chopped
3 cloves garlic, minced
6 cups beef broth
3 bay leaves
1 tbsp soy sauce
½ tsp ginger, minced
1 cup barley
Salt and pepper

Steps:

In a skillet over medium high heat, add your oil, and brown beef in small batches. Remove from pan, and place in slow cooker. Continue until all beef is browned.
Turn heat down, pour a little more oil into pan, and add your onions, carrots and celery stirring for about 5 minutes. Toss in garlic.
Pour in a splash of beef broth, and scrape up all the brown bits from the pan. Add contents into slow cooker with beef.
Add remaining beef broth, bay leaves, soy sauce, ginger, and a pinch of salt & pepper to the slow cooker. Toss in your barley and cover.
Cook on low for 6-8 hours. Serve with mashed potatoes, noodles or rice.

BEEF BARLEY STEW

Beef Barley Stew image

I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 medium onion, chopped
3 cans (14-1/2 ounces each) beef broth
1 cup medium pearl barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 medium carrots, sliced
2 tablespoons chopped fresh parsley

Steps:

In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

Nutrition Facts : Calories 266 calories, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CHILLY NIGHT BEEF STEW

Chilly Night Beef Stew image

Hearty and comforting any time of the year, this healthy slow-cooked stew is one of our favorites. -Janine Talbot, Santaquin, Utah

Provided by Taste of Home

Categories Dinner

Time 9h

Yield 10 servings.

Number Of Ingredients 19

Ingredients

6 tablespoons all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 pounds beef stew meat
1/4 cup olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, halved and sliced
4 celery ribs, sliced
2 cans (14-1/2 ounces each) beef broth
2 cans (11-1/2 ounces each) V8 juice
2 teaspoons Worcestershire sauce
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon paprika
6 tablespoons cornstarch
1/2 cup cold water

Steps:

Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.

Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 874mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

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