Slow Beef Barley Stew (Print Version)
# Ingredients:
01 -
3 tablespoons olive oil.
02 -
2½ pounds of stewing beef, cut into cubes.
03 -
1¼ cups of sliced carrots.
04 -
4 cloves of garlic, finely chopped.
05 -
1 large green bell pepper, diced.
06 -
2 large yellow onions, chopped up.
07 -
1 cup of chopped celery.
08 -
4 tablespoons of tomato paste.
09 -
5 cups of beef broth.
10 -
1 cup of pearl barley.
11 -
1 teaspoon of smoked paprika.
12 -
1½ teaspoons of dried thyme.
13 -
2 teaspoons of garlic powder.
14 -
1½ teaspoons of black pepper.
15 -
2 teaspoons of seasoning salt.
16 -
2 teaspoons of onion powder.
17 -
3 tablespoons of fresh parsley, chopped.
# Instructions:
01 -
Warm up the oil and brown the beef a little at a time.
02 -
Move the browned beef into the slow cooker.
03 -
Cook the onions, carrots, celery, and bell pepper in the skillet.
04 -
Toss in the garlic and tomato paste. Let it cook for 2 minutes.
05 -
Put the cooked veggies into the slow cooker.
06 -
Pour in the broth and sprinkle in all the seasoning.
07 -
Set the slow cooker to low for 7-8 hours or high for 4-5 hours.
08 -
Stir in the barley during the final hour of cooking.
09 -
Mix in the parsley right before you’re ready to eat.
# Notes:
01 -
You don’t have to sear the beef, but it amps up the flavor.
02 -
Only add barley in the last hour so it stays firm.
03 -
Feel free to swap in other root veggies.
04 -
Store in the fridge for 3 to 4 days.