Beef-Barley Stew


"A cold-weather favorite at our house, especially with a warm slice of cheddar-beer bread. Simmer on the stovetop on weekends, or slow-cook in the crockpot on work days - turns out great either way."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Place beef cubes into gallon-size plastic zipper bag with flour & seasoned salt; shake well to coat beef.
  2. Brown meat in a large frying pan, 4 or 5 cubes at a time, on all sides in 2 tbsp. vegetable oil, and place browned meat in bottom of slow-cooker.
  3. Sautee chopped onion in same pan used for meat, adding the 2 remaining tablespoons of vegetable oil. Transfer sauteed onions to slow-cooker.
  4. Add remaining ingredients, then fill pot with water until ingredients are submerged at least 1 inch from the surface. Stir well.
  5. Cook on Low 6-8 hours.


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