Crock Pot Beef Barley Bake
Warm up your kitchen and your soul with this hearty Crock Pot Beef Barley Bake, a one-pot comfort food classic that’s as nourishing as it is flavorful. Tender chunks of perfectly seasoned beef stew meat are slow-cooked alongside wholesome pearl barley, vibrant vegetables like carrots, celery, and peas, and a savory blend of herbs including thyme and parsley. This effortless slow cooker recipe is elevated with the umami-rich addition of diced tomatoes and low-sodium beef broth, creating a robust, savory broth that perfectly complements the nutty, chewy texture of barley. Ready in just 20 minutes of prep time and simmered to perfection over several hours, it’s an ideal set-it-and-forget-it dinner for busy weeknights or lazy weekends. Serve this crowd-pleasing dish piping hot with a sprinkle of fresh parsley for a rustic, home-cooked meal that’s both wholesome and satisfying. Perfect for cozy family dinners or meal prep for the week, it’s comfort food made easy!
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 1 cups pearl barley, rinsed
- 4 cups low-sodium beef broth
- 1 14.5-ounce can diced tomatoes with juice
- 1 teaspoons dried thyme
- 1 teaspoons dried parsley
- 1 leaf bay leaf
- 1 cups frozen green peas
Instructions
Season the beef stew meat with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches to ensure even browning. Transfer the browned beef to the crock pot.
In the same skillet, sauté the diced onion, sliced carrots, and sliced celery for 3-4 minutes until slightly softened. Add the minced garlic and cook for another 30 seconds. Transfer the sautéed vegetables to the crock pot.
Add the rinsed pearl barley, beef broth, diced tomatoes with juice, dried thyme, dried parsley, and bay leaf to the crock pot. Stir well to combine.
Cover the crock pot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the barley is cooked through.
About 30 minutes before serving, stir in the frozen green peas and allow them to heat through.
Remove the bay leaf and taste for seasoning. Adjust with additional salt and pepper, if needed.
Serve the Crock Pot Beef Barley Bake hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3657 mg | 159% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 38.8 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4983 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
