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slow cooker beef barley stew 2

Slow Cooker Beef and Barley Stew

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Course Main Course, Soup
Servings 8
Calories 308 kcal

Ingredients
  

  • 4 cups unsalted beef stock
  • 1 ½ cups chopped onion
  • 1 cup uncooked hulled barley – pearl barley can also be used
  • 1 cup water
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1 ½ teaspoons Kosher salt
  • 1 teaspoon pepper
  • 4 cloves garlic, minced
  • 4 thyme sprigs, plus leaves for garnish
  • 3 bay leaves
  • ¼ cup unsalted tomato paste
  • 2 tablespoons olive oil
  • 2 pounds lean beef stew meat

Instructions
 

  • Stir together the first 9 ingredients in a 6-quart slow cooker or crock pot. Add thyme sprigs and bay leaves, dollop the tomato paste on top.
  • Heat the olive oil in a large skillet over medium high heat. Add in the beef stew meat, cook until well browned.
  • Add beef to slow cooker. Cover and cook on LOW until meat and barley are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls, sprinkle with thyme leaves if desired.

Notes

Nutrition per serving:  Calories – 308;  Total Fat – 9.2 grams; Saturated Fat – 2.7 grams; Monounsaturated Fat – 5.2 grams; Polyunsaturated Fat – 1 gram; Protein – 30 grams; Carbohydrate – 28 grams; Fiber – 6 grams; Cholesterol – 73 milligrams; Iron – 4 milligrams; Sodium – 569 milligrams