This slow cooker 4-ingredient beef and barley stew is my grandpa’s favorite March dinner. Every year when the weather can’t decide between snow and sunshine, he’ll call and ask, “Are you making that hearty stew this weekend?” It tastes like it’s been simmering on the stove all day, but it quietly does its thing in the slow cooker while you’re at work. With just beef, barley, carrots, and beef broth, it’s budget-friendly, pantry-friendly, and exactly the kind of cozy bowl you want to come home to on a chilly, late-winter night.
Ladle the stew into warm bowls and serve with crusty bread or dinner rolls for dunking into the rich, dark broth. A simple green salad with a tangy vinaigrette helps balance the hearty flavors, and a side of roasted green beans or steamed peas works well if you want extra veggies.
If you’re feeding a crowd or stretching the meal, spoon the stew over creamy mashed potatoes or buttered egg noodles. Leftovers reheat beautifully for lunch the next day, and the flavors deepen even more overnight.
Ingredients
2 pounds beef stew meat, cut into 1-inch chunks
1 cup pearl barley, rinsed
3 cups sliced carrots (about 5–6 medium carrots, cut into 1/2-inch rounds)
6 cups low-sodium beef broth
Directions
Add the beef stew meat to the bottom of a 6-quart slow cooker, spreading it into an even layer so it cooks evenly and stays tender.
Rinse the pearl barley under cold water in a fine-mesh strainer until the water runs mostly clear. This helps remove excess starch and keeps the broth from getting too cloudy. Add the rinsed barley on top of the beef.
Peel and slice the carrots into 1/2-inch rounds. Add the carrot rounds to the slow cooker, spreading them evenly over the barley and beef.
Pour the beef broth over everything in the slow cooker. Gently press down with a spoon to make sure the barley is mostly submerged so it can cook through and get plump and tender.
Cover the slow cooker with the lid and cook on LOW for 8–9 hours, or on HIGH for 4–5 hours, until the beef is very tender, the barley is plump, and the carrots are soft but still hold their shape.
Once cooked, give the stew a good stir to mix the beef, barley, and carrots throughout the rich, dark broth. Taste and, if desired, season lightly with salt and pepper at the table to keep the base recipe at 4 ingredients.
Ladle the hot stew into bowls and let it sit for a minute to cool slightly. Serve steaming, with bread or your favorite sides, and store any leftovers in the fridge for up to 4 days.