Slow Cooker Beef and Barley Stew Recipe

Slow Cooker Beef and Barley Stew is the kind of cozy winter dinner that feels hearty, satisfying, and deeply comforting. Tender beef, root vegetables, pearled barley, rich beef stock, red wine, and Guinness stout cook low and slow for a thick, flavorful stew with very little hands-on work.

When winter settles in, there is nothing better than a warm bowl of soup or stew at the end of the day. Cold weather, icy roads, and gray skies make comfort food feel less like a treat and more like a necessity.

This slow cooker beef and barley stew is exactly the kind of meal that makes a chilly day easier to handle. It is thick, filling, and packed with tender beef, mushrooms, potatoes, root vegetables, barley, herbs, and a deeply savory broth.

The slow cooker does most of the work, making this recipe a great choice for weekends, snow days, or busy weekdays when you want dinner to be waiting for you later.

Hearty Beef and Barley Stew

Soup is always comforting, but stew has a way of feeling like a complete meal all on its own. A good beef stew should be rich enough to satisfy, thick enough to stand up to a spoon, and loaded with ingredients that make every bite interesting.

This beef and barley stew checks all of those boxes. The beef becomes tender after hours of slow cooking, while the potatoes and root vegetables soften into the broth. Barley adds body and a pleasantly chewy texture, helping turn the stew into a filling dinner without needing much on the side.

A slice of crusty bread is always welcome for dipping, but this stew is hearty enough to serve on its own. The combination of beef stock, red wine, tomato paste, Worcestershire sauce, herbs, and Guinness stout creates a deep, savory base without making the stew taste like beer.

One of the best things about this slow cooker beef stew recipe is that it is flexible. Carrots and parsnips work beautifully, but turnips, celery, rutabaga, or other firm root vegetables can also be used. Mushrooms are optional, though they add a lovely earthy flavor.

Pearled barley is the classic choice here, but farro also works well if that is what you have on hand. Both grains help thicken the stew and make it more substantial.

How to Make this Stew in the Slow Cooker

The ingredient list may look long at first, but the recipe is simple when broken into two parts: the beef and vegetables, and the liquids and seasonings.

For the beef, vegetables, and grains, you will need:

• 2-3 pounds beef chuck roast or stew meat, cut into 1-inch cubes
• 1 large onion, chopped
• 6 cloves garlic, minced or grated
• 4-6 slices thick-cut bacon, cooked and chopped
• 1 8-ounce package whole cremini or white mushrooms, stemmed and quartered, optional
• 1.5 pounds petite Yukon gold potatoes, quartered
• 4 cups assorted root vegetables, peeled and cut into ½-inch pieces, such as carrots, parsnips, turnips, celery, or rutabaga
• ⅔ cup pearled barley or farro

For the broth and seasoning, you will need:

• 1 cup dry red wine
• 2 tablespoons tomato paste
• 4 cups reduced sodium beef stock
• 1 12-ounce can or bottle Guinness extra stout or another dark stout beer
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2-3 sprigs fresh thyme or 2 teaspoons dried thyme
• Salt and pepper to taste

If you do not want to use stout beer, you can replace it with additional beef stock. The stout adds depth and richness, but the stew will still be comforting and delicious with extra stock.

To build the best flavor, start by seasoning the beef generously with salt and pepper. Sear it in a hot, heavy-bottomed pan until the pieces are browned on all sides. This step is worth the extra few minutes because the browned bits add a deeper, more developed flavor to the finished stew.

After browning the beef, transfer it to the slow cooker. In the same pan, sauté the onion and garlic until softened and fragrant. Add the red wine and tomato paste, scraping the bottom of the pan to loosen all of the browned bits. Let the mixture reduce slightly, then pour it into the slow cooker.

Add the bacon, beef stock, stout beer, Worcestershire sauce, herbs, mushrooms, potatoes, root vegetables, and barley or farro. Stir everything together, cover, and cook on low for 8 hours.

Before serving, remove the bay leaves, stir the stew, and taste for seasoning. Add more salt and pepper as needed. The result is a slow cooker beef and barley stew that is rich, thick, and perfect for cold-weather dinners.

More Hearty Soups and Stews for Winter

When the weather is cold, cozy meals are always welcome. If you enjoy this slow cooker beef and barley stew, you may also like other hearty soups, stews, and chilis made with vegetables, beans, lentils, sausage, chicken, or beef.

These comforting dinner ideas are great for adding variety to a winter meal plan while still keeping things warm, filling, and satisfying.

Stuffed Pepper Soup

Stuffed pepper soup has the familiar flavors of classic stuffed peppers in a hearty, one-pot meal.

Sausage and Lentil Soup

Sausage and lentil soup is thick, savory, and loaded with Italian sausage, lentils, vegetables, and a tomato-based broth.

Guinness Stew

Guinness stew uses dark stout and beef stock to create a rich, comforting beef stew with deep flavor.

White Bean Chicken Chili

White bean chicken chili is a cozy slow cooker dinner for cold nights and busy weeks.

Instant Pot Lentil Soup with Squash

Lentil soup with squash is warm, flavorful, and especially comforting during colder months.

Vegetable Coconut Curry Soup

Vegetable coconut curry soup is hearty, aromatic, and filled with vegetables in a curry coconut milk broth.

Slow Cooker Beef & Barley Stew

By: Jamie Lothridge

Prep: 20 mins

Cook: 8 hrs

Total: 8 hrs 20 mins

Servings: 6 -8 servings

This slow cooker beef and barley stew is a rich, filling winter comfort food made with beef, root vegetables, barley, red wine, beef stock, and Guinness stout.

Equipment

• 6-quart slow cooker

Ingredients

• 2-3 pounds beef chuck roast or stew meat cut into 1-inch cubes
• 2 tablespoons olive or canola oil
• 1 large onion chopped
• 6 cloves garlic minced or grated
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 4-6 slices thick-cut bacon cooked and chopped
• 4 cups reduced sodium beef stock
• 12 ounces Guinness extra stout or dark stout beer
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2-3 sprigs fresh thyme or 2 teaspoons dried thyme
• 8 ounces whole cremini or white mushrooms stemmed and quartered, optional
• 1.5 pounds petite Yukon gold potatoes quartered
• 4 cups assorted root vegetables peeled and cut into ½-inch pieces
• ⅔ cup pearled barley or farro
• salt and pepper to taste

Instructions

• Heat the oil in a heavy-bottomed pan over medium heat.
• Season the beef generously on all sides with salt and pepper. When the pan is hot, add the beef and sear until browned on all sides, about 3-5 minutes per side. Transfer the browned beef to a large slow cooker.
• In the same pan, add the chopped onion and garlic. Sauté over medium heat until soft and fragrant. Add the red wine and tomato paste, scraping up the browned bits from the bottom of the pan. Cook for about 3 minutes, or until slightly reduced. Pour the mixture into the slow cooker.
• Add the bacon, beef stock, stout beer, Worcestershire sauce, bay leaves, thyme, mushrooms, potatoes, root vegetables, and barley or farro. Stir to combine.
• Cover and cook on low for 8 hours, stirring every couple of hours if possible.
• After 8 hours, stir well, taste, and adjust the salt and pepper as desired before serving.

Notes

You may use ½ bag of frozen chopped onions or pearl onions in place of the diced onion.

Nutrition

Calories: 751kcal,
Carbohydrates: 65g,
Protein: 43g,
Fat: 33g,
Fiber: 11g,
Sugar: 9g

Nutrition information is automatically calculated and should be used only as an approximation.

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