Slow-Cooked Beef with Vegetables and Barley

Name: Slow-Cooked Beef with Vegetables and Barley
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1.5 kg beef chuck roast (cut into 2.5 cm cubes); 2 tablespoons olive oil; 1 large onion (diced); 3 cloves garlic (minced); 3 medium carrots (sliced); 3 stalks celery (sliced); 2 cups beef broth; 1 cup pearled barley; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper to taste

260 min 6 servings Medium

All Recipes

Tender beef simmered with hearty vegetables and barley for a comforting, flavourful meal.

Prep

20 min

Cook

240 min

Total

260 min

Servings

Difficulty

Medium

There's nothing quite like the comforting aroma of a slow-cooked beef stew wafting through your home. This classic dish combines succulent beef with a medley of vegetables and wholesome barley, creating a hearty meal perfect for any day of the week. The beauty of this recipe lies in its simplicity. With just a few hours of slow cooking, the beef becomes incredibly tender while the vegetables and barley absorb the rich flavours of the broth, creating a satisfying and nourishing dish.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the beef

Season the beef cubes with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Brown the beef in batches until all sides are nicely seared.

Pro tip: Do not overcrowd the pan to ensure even browning.

Sauté vegetables

In the same skillet, add the onion, garlic, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.

Pro tip: Scrape the browned bits from the bottom of the pan for added flavour.

Combine ingredients

Transfer the beef and sautéed vegetables to a slow cooker. Add beef broth, barley, tomato paste, thyme, and bay leaves. Stir to combine.

Pro tip: Ensure the barley is evenly distributed for uniform cooking.

Slow cook

Set the slow cooker to low and cook for 6 to 8 hours, or until the beef is tender and the barley is cooked.

Pro tip: For a quicker option, cook on high for 4 to 5 hours.

Final seasoning

Taste and adjust seasoning with additional salt and pepper if needed before serving.

Pro tip: Let the stew rest for a few minutes to allow flavours to meld.

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Tips & Tricks

<ul><li>Use a well-marbled cut of beef for optimal tenderness.</li><li>Dice the vegetables uniformly for even cooking.</li><li>Season generously to enhance the dish's rich flavours.</li><li>Ensure barley is cooked to al dente for best texture.</li></ul>

Serving Suggestions

Serve this slow-cooked beef with vegetables and barley alongside crusty bread to soak up every last drop of the delicious broth. It's perfect for a family dinner or a cozy night in. Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three months. Reheat gently to enjoy the same comforting flavours as the day it was made.