Beef and Barley Stew in the Slow Cooker – 4 Ingredients

Beef and Barley Stew in the Slow Cooker – 4 Ingredients. When the grocery budget was meager my dad prepared this extraordinarily thick and satisfying dinner.

Please, Pass the Feast: Only 4 Ingredients

Servings: 6

Ingredients

• 2 lbs. beef stew meat, in 1-inch pieces

• 1 cup pearl barley, rinsed

• 3 cups of sliced carrots (approximately 4–5 medium carrots, cut in 1/2-inch pieces)

• 1 pack bacon, cut in pieces

• 4 cups low-sodium beef broth (preferably)

Beef and Barley Stew: Directions

1. Put the ingredients into the slow cooker

1. Place the beef stew meat at the bottom of a 5–6 quart round or oval slow cooker.

2. Sprinkle the rinsed pearl barley over the beef.

3. Add the carrot pieces on top.

4. Pour the beef broth over all and press down slightly to ensure barley is mostly covered.

2. Stir and cover

1. Gently stir so the carrots and barley mix with the beef.

2. Cover the slow cooker with the lid.

3. Don’t worry if everything isn’t fully submerged; the beef juices will form the stew base.

3. Bake until the beef becomes tender

1. Cook on low flame for 8 to 10 hours or on HIGH flame for 4 to 5 hours.

2. Beef should be soft enough to shred with a fork, and barley should be plumped and tender.

3. Stir once or twice during cooking if you are home, but it’s not necessary.

4. Shred and thicken

1. Use two forks to shred one or two large pieces of beef directly in the slow cooker.

2. Stir well; the barley should thicken the broth into a stew-like consistency.

3. If too thick, add a splash of hot water or broth.

4. If not thick enough, cook on HIGH 20–30 minutes with the lid off to reduce.

5. Taste and serve

1. Sample the stew; add salt and pepper if desired at the table.

2. Serve hot, ensuring each bowl has a good mix of beef, barley, and carrots in the deep brown gravy.

3. Enjoy with bread or your favorite sides.

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