Description

A hearty, one-pot slow cooker stew featuring tender chuck roast, pearl barley, and root vegetables. This easy, kid-approved meal is perfect for busy weeknights and freezes beautifully.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
1 large yellow onion, chopped
4 cloves garlic, minced
1 cup pearl barley
3 medium carrots, chopped into 1-inch chunks
2 medium Russet or Yukon Gold potatoes, cubed
1 medium turnip, chopped (optional)
4 cups low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Salt and black pepper to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

Instructions

Cut the chuck roast into 1-inch cubes and place in a large bowl.
Add tomato paste, Worcestershire sauce, half of the thyme, salt, and pepper to the beef. Toss to coat evenly.
Chop the onion, mince the garlic, and cube the carrots, potatoes, and turnip.
Layer the vegetables on top of the beef in the slow cooker.
Pour the beef broth over everything, scraping any remaining bits from the bowl into the pot.
Add the bay leaves and the remaining thyme.
Cover and cook on LOW for 6-8 hours.
In the last 45 minutes of cooking, stir in the pearl barley.
Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed.
If the stew is too thin, cook uncovered for the last 15 minutes or stir in a cornstarch slurry.

Notes

Add barley in the last 45 minutes to prevent it from becoming mushy. Use low-sodium broth to control salt levels. For a thicker stew, use a cornstarch slurry in the last 30 minutes. This recipe freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4
Sodium: 650
Fat: 12
Saturated Fat: 4
Carbohydrates: 42
Fiber: 6
Protein: 25

Keywords: slow cooker, beef stew, barley stew, one pot meal, easy dinner, family friendly, meal prep, freezer friendly