Wine Barley and Beef Crock Pot Style
Cozy up with a bowl of hearty and flavorful Wine Barley and Beef Crock Pot Style, a slow-cooked stew that's perfect for chilly evenings or a comforting family dinner. This one-pot meal features tender beef stew meat, nutty pearl barley, and a medley of vegetables like carrots, celery, and onion, all simmered in a rich blend of beef broth and dry red wine. Seasoned with aromatic herbs like thyme, rosemary, and bay leaf, this savory dish boasts deep, satisfying flavors that only a slow cooker can deliver. With just 20 minutes of prep, the crock pot does the rest, making it an effortless yet impressive meal. Serve it with crusty bread and garnish with fresh parsley for the ultimate comforting dining experience! Keywords: beef crock pot recipe, barley beef stew, slow-cooked wine stew, hearty dinner ideas, easy one-pot meals.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup dry red wine
- 5 cups beef broth
- 0.75 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef stew meat evenly with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef in batches to avoid overcrowding, about 3-4 minutes per side. 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, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Deglaze the skillet by pouring in the red wine. Stir well, scraping any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, then pour the wine mixture into the crock pot over the beef.
Add the beef broth, pearl barley, dried thyme, dried rosemary, and bay leaf to the crock pot. Stir gently to combine all ingredients.
Cover the crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the beef is tender and the barley is fully cooked.
Discard the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7710 mg | 335% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 19.5 g | ||
| Protein | 269.8 g | 540% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 5413 mg | 115% | |
*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.
