Description

A hearty, freezer-friendly batch cooking staple that allows you to prep once and enjoy multiple meals. This easy slow cooker stew features tender beef, pearl barley, and root vegetables, perfect for busy weeknights.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
4 cups beef broth (low-sodium)
1 cup pearl barley
1 large yellow onion, diced
4 medium carrots, chopped into chunks
2 medium russet potatoes, cubed
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
Salt and black pepper to taste
1/2 cup red wine (optional)
1 tablespoon Worcestershire sauce (optional)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

Cut the beef chuck roast into 1-inch cubes and toss in a large bowl with salt, pepper, thyme, and rosemary. Add red wine if using, and let marinate while chopping vegetables.
Dice the onion, chop the carrots, and cube the potatoes. Keep pieces roughly the same size as the beef. Mince the garlic and set aside.
To assemble freezer bags: Combine seasoned beef (about 1/2 pound per bag), vegetables, dried herbs, spices, and bay leaves into freezer-safe bags. Squeeze out air, seal tight, and label with date and contents.
When ready to cook, place the bag contents into a 6-quart slow cooker. Pour in beef broth and tomato paste, stirring to combine.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is fork-tender and vegetables are cooked through.
Remove bay leaves. If a thicker consistency is desired, stir in the cornstarch slurry and cook on HIGH for an additional 30 minutes.
Taste and adjust salt and pepper. Serve hot with crusty bread or crackers.

Notes

Pearl barley is recommended; do not use instant barley. If freezing cooked leftovers, freeze without the barley to prevent mushiness. For a vegetarian version, swap beef for mushrooms and use vegetable broth. The stew can be cooked from frozen, but thawing overnight in the fridge is preferred for even cooking.

Prep Time: 35 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sodium: 600
Fat: 18
Carbohydrates: 40
Fiber: 6
Protein: 35

Keywords: slow cooker, beef stew, barley stew, freezer meals, batch cooking, fall recipes, comfort food, meal prep