Description
A hearty, budget-friendly weeknight dinner that uses chuck roast and pearl barley to create a naturally thick, creamy stew without heavy cream. It is forgiving, freezer-friendly, and costs approximately $2.50 to $3 per serving.
Ingredients
Scale
- 2 to 3 pounds beef chuck roast, cut into 1-inch cubes
- 1 cup pearl barley
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 3 large carrots, chopped into chunks
- 2 medium Russet or Yukon Gold potatoes, cubed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup frozen peas
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 tablespoon oil (for searing, optional)
- 1 tablespoon flour (optional, for thickening)
Instructions
- Cut the chuck roast into 1-inch cubes. Pat dry if desired, then toss with flour (optional) and season generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sear beef in batches until browned (5-7 minutes per batch). Transfer browned beef to the slow cooker.
- Add diced onions, carrots, potatoes, and pearl barley to the slow cooker on top of the beef.
- In a measuring cup, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried parsley, and garlic until smooth. Pour over the meat and veggies.
- Stir gently to distribute barley. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef and barley are tender.
- About 30 minutes before serving, stir in frozen peas. Taste and adjust salt and pepper.
- Serve hot with crusty bread or biscuits.
Notes
Barley absorbs liquid, so the stew will thicken as it sits. Add a splash of water or broth when reheating. If you skip searing the beef, deglaze the pan with a little broth and add it to the slow cooker for extra flavor. For a thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during the last hour.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 6
- Protein: 25
Keywords: slow cooker, beef stew, barley stew, budget dinner, family dinner, winter recipes, one pot meal, freezer friendly