Crockpot Beef and Barley Stew

Slow cooker beef and barley stew in time for winter. Using local barley from the Alaska Flour Company, this stew makes great leftovers. Recipe adapted from Minnesota-based food blogger, Brenda Score, at A Farmgirl's Dabbles.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 6 10

Total Time 6 20

Servings

Calories 586kcal

Author Danae Wilson

Ingredients

2 pounds boneless beef chuck roast cut into bite-size cubes
1 tablespoon olive oil
kosher salt and black pepper to taste
4 carrots peeled and thickly sliced
1 large yellow onion peeled and chopped
6 cloves garlic minced
8 ounces crimini mushrooms sliced
4 yellow potatoes peeled and cut into bite-size cubes
1 sprig fresh rosemary
1 cup dry red wine
¼ cup tomato paste
1 tablespoon dijon mustard
1 teaspoon dried thyme
1 bay leaf
6 cups beef broth
1 cup barley I used 100% whole barley from Alaska Flour Company, but pearled barley can also be used
fresh parsley or chives, chopped (for garnish)

Instructions

To a large dutch oven over medium-high heat, add the oil. Season the beef generously with kosher salt and pepper. Working in batches in a single layer on the bottom of the pan, sear the meat until browned on all sides. Transfer the seared beef to a plate to rest while repeating with the remaining batches.
When all of the beef has been seared and set aside, add the carrots and onion to the pan. Cook, stirring occasionally, about 3 minutes. Add the garlic and mushrooms to the pan and continue cooking another 2 minutes. Add the potatoes and rosemary.
Deglaze the bottom of the pan with the red wine, scraping the bottom of the pan with a spatula. Stir in the tomato paste, Dijon mustard, thyme, and bay leaf.
Transfer the contents of the pot to the crockpot. Pour in enough beef broth to cover, about 6 cups. Stir in the barley. Cover and cook on high for 4 hours. Reduce the crockpot temperature to low and cook 2 more hours. Discard the rosemary sprig and bay leaf. Season the stew with salt and pepper as needed. Serve with freshly chopped parsley or chives on top.

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