Easy Slow Cooker Beef and Barley Stew Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is placed on a level, heat-resistant surface and that the power cord is safely positioned. Gather all ingredients and have them measured or ready to add.

If the beef is in larger pieces, trim away any excessive exterior fat and cut it into uniform 1-inch cubes to ensure even cooking throughout the process.

Ensure the slow cooker interior is clean and dry. Having everything prepared before starting helps the assembly process go quickly and efficiently, allowing the cooking to begin immediately.

Instructions

Layering the ingredients

1. 1Prepare the cooker
   Place the cubed beef into the base of the slow cooker, ensuring it is spread out in an even layer to promote consistent cooking throughout the process.
   Look for Beef is at the bottom of the slow cooker.
   Tip Pat the beef dry with paper towels before adding it to the cooker for better browning potential.
2. 2Add vegetables
   Scatter the baby carrots evenly over the top of the beef cubes. There is no need to chop them further as they will soften perfectly during the long cooking time.
   Look for Carrots are distributed over the beef.
   Tip Use whole baby carrots for added texture and convenience in this stew.

At the end of this phase, the beef and carrots are neatly layered in the slow cooker. Everything looks organized and ready for the seasoning and broth. Check that the beef pieces are spread out rather than clumped together in a pile.

Seasoning and simmering

3. 3Season the stew
   Sprinkle the entire packet of onion soup mix over the carrots and beef. This provides a deep, savory base that eliminates the need for additional salt or herbs.
   Look for Seasoning is evenly distributed over the ingredients.
   Tip Ensure the seasoning is spread across the entire surface for uniform flavor.
4. 4Add the liquid
   Pour the beef broth over the ingredients until the cooker is filled as desired. Cover the slow cooker with its lid and set to low heat for 8 hours.
   Look for Liquid covers the beef and carrots.
   Tip Use a low-sodium beef broth to control the final salt level of the stew.

Once the onion soup mix and broth are added, the cooker should look full but not overflowing. The aroma of the onion seasoning will begin to fill the kitchen. Ensure the lid is securely closed before starting the timer.

Final cooking and resting

5. 5Final cooking
   Continue cooking until the beef is fork-tender and reaches an internal temperature of 145°F (63°C). Let the beef rest for at least 5 minutes before serving for maximum tenderness.
   Look for Beef pulls apart easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the internal temperature at the thickest part of the beef cubes.

The stew is done when the beef is tender and the liquid is hot and fragrant. The meat should be easily pierced with a fork. Check the temperature, then let the stew rest for a few minutes before serving.

Common mistakes

Avoid overfilling the slow cooker, as this can cause liquid to spill over or lead to uneven cooking. Do not open the lid frequently during the cooking process, as each time the lid is lifted, heat escapes and the cooking time must be extended.

Ensure the beef cubes are relatively uniform in size; if pieces vary significantly, the smaller ones may overcook while the larger ones remain tough. Finally, do not add frozen beef directly to the slow cooker, as it may not reach a safe temperature quickly enough.

How to tell it’s done

The stew is finished when the beef is exceptionally tender and easily yields to a fork. Use a meat thermometer to confirm the beef has reached an internal temperature of at least 145°F (63°C). The carrots should be soft but still hold their shape, and the broth should be aromatic and slightly reduced.

If the meat still feels tough, continue cooking for another 30 minutes. Always allow the meat to rest for at least 5 minutes before serving to ensure the juices redistribute throughout the fibers.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest