This recipe for Slow Cooker Beef Barley Stew came upon me trying to use some leftover beef roast that I had. I am so glad I created and made this stew because it was so good. It was a particular very cold, bitter day in Kentucky with the temps going into the negatives. So, this warm dinner meal was amazing, and my husband was so grateful to come home to dinner that night.
For this delicious beef barley stew recipe, you only need a handful of ingredients and spices, which I happen to have in my kitchen. I did not make a special trip to the store for any of the items. Start by using leftover meat you have from a roast or ground beef. The day before I made this stew, I had made Slow Cooker Mississippi Roast and I used the leftover meat. Be sure to try this Slow Cooker Beef Barley Stew recipe it is so yummy!
You can use any veggies that you have on hand, but I chose carrots, celery, corn and tomatoes. The spices are what gave it a great flavor profile. The barley makes it very filling. It is a dump and go-slow cooker recipe. Simply add all ingredients to slow cooker and mix well. Cover with lid and cook on low 8-10 hours. Serve with bread pieces or crackers. I hope you enjoy this Slow Cooker Beef Barley Stew as much as we did. It is sure to be a great way for you to use leftovers to turn into a new dish and make a family favorite at the same time.
Slow Cooker Beef Barley Stew
- 1/2 to 1 lb leftover cooked beef roast meat, shredded or cubed
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 can 14 oz stewed tomatoes
- 1 can corn, drained
- 1/8 tsp black pepper
- 1/4 tsp thyme
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp parsley flakes
- 1/2 cup barley
- 2 cups chicken broth
- 1 1/2 cups beef broth
- Add all ingredients to slow cooker and mix well.
- Cover with lid and cook on low 8-10 hours.
- Serve with bread pieces or crackers.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.