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slow cooker Beef and Barley Stew with Kale recipe
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Slow-Cooker Beef and Barley Stew with Kale

Hearty stew with beef, barley, root vegetables, and kale.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: beef, comfort food, easy recipe, kale, slow cooker, soup
Servings: 4

Equipment

  • 8 qt Slow cooker

Ingredients

  • 2 lbs Beef chuck roast
  • 2 Tbsp Olive oil
  • 1 tsp Salt
  • 2 Potatoes Yukon gold
  • 3 Carrots
  • 1 cup Pearl onions frozen
  • 3 cloves Garlic
  • 3 cups Kale
  • 1½ cup Barley
  • 2 Bay leaves
  • 2 tsp Thyme
  • 2 sprigs Rosemary
  • ¼ cup Tomato paste
  • 2 Tbsp Worcestershire sauce
  • ½ tsp Black pepper
  • 48 oz Beef broth
  • 1 cup Water
  • ¼ cup Flat-leaf parsley garnish

Instructions

  • Cut the chuck roast beef into 1.5-inch cubes. Then, preheat a skillet on high and add olive oil. Add the cubed beef to the skillet and sprinkle with salt. Sear the beef on all sides for 1 minute each to brown the beef and lock in the moisture. While not strictly mandatory, searing will result in more flavorful beef.
  • Prepare the root vegetables by cutting the potatoes and peeled carrots into 1-inch cubes. Also, wash and cut the kale into 1-inch strips.
  • To the slow cooker, add the seared beef, potatoes, carrots, kale, barley, bay leaves, thyme, rosemary, garlic cloves, tomato paste, Worcestershire sauce, and black pepper. Lastly, pour the beef broth and water. Place the lid on and cook on high for 8 hours.