Midweek Mealtime - Slow Cooker Beef and Barley

Wednesday, April 19, 2017

Let me preface this post by first saying that I never do the "normal" thing.  This recipe?  It's "normally" a winter recipe.  It's filling, comforting, and uses hearty ingredients.  That doesn't mean I don't love to make this year round.  After all, it is a complete meal in a single bowl!  And it's *almost* hands off.  Why would I limit this goodness just to winter?  And why would I restrict YOU ALL from trying it this spring?  (especially if you live in a place like western PA....can we get anymore rain???  Ugh)



  • 1.5 lb stew meat
  • 1 Tbsp coconut oil
  • 8 oz sliced mushrooms (I use baby bellas)
  • 1 cup baby carrots
  • 1 onion, quartered
  • 3 Tbsp minced garlic
  • 6 cups low sodium beef broth
  • 1 cup water
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 cup pearl barley
  • Salt and pepper to taste


  1. Heat oil in large pan.
  2. Add beef and mushrooms.  Generally season with salt and pepper.
  3. Brown beef and mushrooms until beef is no longer pink and mushrooms are soft.
  4. Add all ingredients except barley to slow cooker.
  5. Cook on low 7 hours.
  6. Add barley, and cook on high for one more hour.

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