This hearty Slow-Cooker Beef and Barley is made with boneless beef chuck, pearl barley, cremini mushrooms, carrots, and savory beef broth. This recipe creates a rich, cozy, and deeply satisfying stew that is perfect for a simple main course. It is an ideal, comforting cold-weather meal that makes enough for 4 servings.

Jump to Recipe

Slow-Cooker Beef and Barley Ingredients

• 141​ pounds boneless beef chuck (in one piece)
• 1 cup pearl barley
• 21​ pound cremini mushrooms, quartered
• 4 stalks celery, quartered
• 6 medium carrots, quartered
• 2 medium leeks, sliced (white and light green parts only)
• 1 sprig thyme
• 4 cups low-sodium beef broth
• 1 tablespoon soy sauce
• Kosher salt and freshly ground pepper
• Horseradish, for serving (optional)

How To Make Slow-Cooker Beef and Barley

1. Combine the stew ingredients: Place the beef chuck, pearl barley, quartered mushrooms, celery, carrots, sliced leeks, and the sprig of thyme into the slow cooker.
2. Add the liquids and seasoning: Pour in the beef broth, soy sauce, and 1 cup of water. Season the mixture with 1 teaspoon of kosher salt and 41​ teaspoon of pepper.
3. Cook the stew: Cover the slow cooker with its lid and cook the mixture on the low setting, completely undisturbed, for 8 hours. The beef should be extremely tender and the barley soft and plump.
4. Finish and shred the beef: Carefully uncover the slow cooker and skim off any excess fat floating on the surface of the stew. Transfer the whole piece of beef to a cutting board. Let it cool slightly, then slice or shred the beef by hand into bite-size pieces.
5. Adjust and serve: If you prefer a looser, soupier stew, you may thin the vegetable-barley mixture in the slow cooker with a little extra water or beef broth. Divide the stew among shallow bowls and place the sliced or shredded beef on top. Serve immediately, with horseradish on the side if you desire.

Recipe Tips

• Do not pre-soak the barley: The 8 hours of cooking time on low is enough to fully cook the pearl barley and allow it to absorb the broth, so no pre-soaking is necessary.
• Cut vegetables large: Since this recipe cooks for a long time, cut your carrots and celery into larger, sturdy pieces (quartering them works well) to prevent them from becoming mushy.
• Check the seasoning: Before serving, taste the stew. The amount of salt needed can vary based on the beef broth and soy sauce used. Add a pinch more salt or pepper if the flavor seems flat.
• Trim the leeks properly: Leeks can hold a lot of grit and dirt. Before slicing, cut them lengthwise and rinse the layers thoroughly under cold running water to remove any hidden dirt.

What To Serve Beef and Barley

This is a complete, one-pot meal that requires very little on the side. However, a simple crusty baguette or a slice of sourdough bread is excellent for soaking up the savory broth. A light, contrasting side like a simple green salad tossed in a bright vinaigrette helps cut through the richness of the stew. If you like a little heat, a small side dish of creamed horseradish provides a nice, spicy kick that complements the deep beef flavor.

---

How To Store Beef and Barley Leftovers

• Refrigerate: Store the leftover beef and barley stew in a well-sealed, airtight container in the refrigerator for up to 3 to 4 days. The barley will continue to absorb liquid as it chills, so the stew will thicken considerably.
• Freeze: This stew freezes very well. Once completely cool, transfer the stew to freezer-safe containers or bags, leaving a small headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, and reheat on the stovetop, adding a splash of water or broth to loosen the consistency.

Slow-Cooker Beef and Barley Nutrition Facts

• Calories: 450 kcal
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 500mg
• Total Carbohydrate: 45g
• Dietary Fiber: 10g
• Sugars: 4g
• Protein: 35g

Frequently Asked Questions

• Why did my stew become so thick after cooling? The pearl barley is a potent thickener. It releases starch into the cooking liquid, and as the stew cools, the barley continues to absorb the liquid, causing the stew to thicken significantly. When reheating, simply stir in a splash of water or extra beef broth to achieve your preferred consistency.
• Can I use quick-cooking barley instead of pearl barley? It is not recommended. Quick-cooking barley is partially cooked and will likely become mushy and overdone during the 8-hour cooking cycle. The robust cooking time is specifically designed for the hard, uncooked pearl barley.
• Is it safe to cook the beef and vegetables together for 8 hours? Yes, it is perfectly safe. The low, steady temperature of the slow cooker is designed to cook both meat and firm vegetables (like carrots and celery) until they are tender. The meat is in one piece, which helps it stay intact, and the long cooking time is what breaks down the tough connective tissue in the chuck roast.

Try More Recipes:

• Slow-Cooker Beef and Bok Choy Recipe
• Slow-Cooker Beef Stew Recipe
• Slow Cooker Beef Stroganoff Recipe