Beefstewwithbarleycrockpot Recipes

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

BEEF STEW WITH BARLEY (CROCK POT)

Beef Stew With Barley (Crock Pot) image

This non-gravy stew recipe is a combination of many recipes, tailored to the flavours I like best. I hope you like it too!

Provided by Nat5963

Categories Stew

Time 10h25m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2-2 lbs stewing beef, cubed
1 tablespoon cooking oil
1 onion, chopped
1 cup barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 teaspoon fresh-ground black peppercorns
1 (28 ounce) can diced tomatoes
3 -6 garlic cloves
3 potatoes, cubed
3 -4 carrots (if you have both, use 2 of each) or 3 -4 parsnips, sliced (if you have both, use 2 of each)
5 cups beef broth (2 beef bouillon cubes dissolved in 5 cups of water)
fresh parsley, chopped
paprika (optional)

Steps:

Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
Season with salt if needed.
Serve and garnish with fresh parsley and sprinkle with paprika if desired.
Enjoy!

Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 2.2, Cholesterol 54.4, Sodium 655.3, Carbohydrate 39.2, Fiber 8, Sugar 5.1, Protein 26.1

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

SLOW-COOKER BEEF AND BARLEY STEW

Slow-Cooker Beef and Barley Stew image

Somehow barley makes every soup better, and it's the same with this satisfying blend of beef, frozen and fresh vegetables, and simple seasonings.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 12h15m

Yield 5

Number Of Ingredients 10

Ingredients

1 lb. boneless beef round steak (1/2 inch thick), trimmed of fat, cut into 3/4-inch pieces
2 cups frozen cut green beans
1 cup shredded carrots (1 to 2 medium)
1/2 cup uncooked regular pearl barley
1 (4.5-oz.) jar sliced mushrooms, drained
1 (12-oz.) jar mushroom gravy
2 1/2 cups water
2 teaspoons beef-flavor instant bouillon
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
Cover; cook on Low setting for 10 to 12 hours.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 1/2 Cups, Sodium 1110 mg, Sugar 4 g

BARLEY BEEF STEW

Barley Beef Stew image

Delicious, hearty stew with tons of veggies and meat. Great on a cold day.

Provided by Kat O Connell

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h30m

Yield 4

Number Of Ingredients 18

Ingredients

1 pound cubed beef stew meat
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
2 cups chopped cabbage
1 cup chopped celery
1 cup sliced carrots
3 cloves minced garlic
2 cups sliced fresh mushrooms
2 teaspoons dried rosemary
2 teaspoons dried thyme
⅓ cup pearl barley
2 cups water
1 (12 fluid ounce) can or bottle dark porter beer
1 cube beef bouillon
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Steps:

Season beef with salt and black pepper; coat with flour, shaking off excess.
Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 37.7 g, Cholesterol 62.6 mg, Fat 23.1 g, Fiber 7.4 g, Protein 24.6 g, SaturatedFat 7.4 g, Sodium 267.1 mg, Sugar 11 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.

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Classic Slow-Cooker Beef and Barley Soup image

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h50m

Yield 9

Number Of Ingredients 11

Ingredients

2 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 cup uncooked pearl barley
2 cartons (32 ounces each) Progresso™ beef flavored broth
1 1/2 cups frozen sweet peas (from 1-pound bag)
1 cup frozen whole kernel corn (from 1-pound bag)

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
Cover and cook on Low heat setting 8 to 9 hours.
Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg

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Beefstewwithbarleycrockpot Recipes

SLOW COOKER BEEF-AND-BARLEY STEW

BEEF STEW WITH BARLEY (CROCK POT)

This non-gravy stew recipe is a combination of many recipes, tailored to the flavours I like best. I hope you like it too!

SLOW COOKER BEEF BARLEY SOUP

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.

SLOW-COOKER BEEF AND BARLEY STEW

Somehow barley makes every soup better, and it's the same with this satisfying blend of beef, frozen and fresh vegetables, and simple seasonings.

BARLEY BEEF STEW

Delicious, hearty stew with tons of veggies and meat. Great on a cold day.

BARLEY BEEF STEW

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

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

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