Easy Slow Cooker Beef and Barley Stew Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the beef cubes in a hot skillet with a little oil until browned on all sides before adding them to the slow cooker. While this adds an extra step, it creates a more complex, roasted flavor profile that many enjoy. If you choose to do this, ensure the skillet is very hot and work in batches to avoid crowding the pan, which would cause the beef to steam instead of brown.

If you prefer a thicker stew, you can remove a small portion of the broth during the last hour of cooking and whisk in a tablespoon of cornstarch before returning it to the pot. This will give the sauce a heartier, more velvety texture that clings to the beef and carrots.

Always taste the broth before serving and adjust the seasoning with salt or pepper if necessary, keeping in mind that the onion soup mix already contains a significant amount of salt.

Variations

• Herbed Beef Stew: Add a tablespoon of dried thyme and a bay leaf when adding the broth to introduce earthy, aromatic notes that complement the beef perfectly.
• Vegetable-Forward Stew: In addition to the carrots, stir in a cup of cubed potatoes or sliced celery during the final two hours of cooking for more texture.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout, or use a microwave-safe bowl for short intervals.

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, allow the stew to cool to room temperature for no more than 2 hours before transferring it to the fridge. When storing, keep the beef and vegetables submerged in the broth to prevent the meat from drying out. If you notice any signs of spoilage, such as an off smell or change in color, discard the contents immediately.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the dish as directed, then allow it to cool completely before storing it in the refrigerator.

You can reheat it gently on the stove or in the slow cooker until it is heated through. Making it a day in advance also makes it easier to skim off any solidified fat from the surface before reheating, which can result in a cleaner-tasting final dish.

Serving ideas

Serve this stew hot in deep, pre-warmed bowls to help maintain its temperature. It pairs beautifully with a side of crusty bread or a simple, buttery dinner roll, which is perfect for soaking up the savory, flavorful broth.

If desired, you can garnish the individual bowls with a sprinkle of fresh chopped parsley or chives to add a touch of color and brightness, which contrasts nicely with the rich, earthy tones of the slow-cooked beef and carrots.

For a more substantial meal, consider serving the stew over a bed of creamy mashed potatoes or steamed rice. The starch will help absorb the delicious broth and balance the richness of the meat.

If you prefer a lighter side, a crisp green salad with a tangy vinaigrette can provide a refreshing contrast to the hearty, savory nature of the stew. Whichever way you choose to serve it, ensure the dish is presented while steaming hot to enjoy the best texture and flavor.

Frequently asked questions

Recipe card

Easy Slow Cooker Beef and Barley Stew

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef chuck roast, cut into 1-inch cubes
• 1 lb baby carrots
• 1 packet onion soup mix
• 4 cups beef broth

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

18 g

Fat

22 g

Fiber

3.5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.