Beef Barley Stew


  • 1.5 lbs of stew beef (already cut into 1 inch cubes)
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1/2 large yellow onion, chopped
  • 1 cup of carrots, chopped
  • 5 stalks of celery, chopped
  • 1-15 oz can of tomato sauce
  • 1 Tablespoon of smoked paprika (my new favorite spice for meat rubs from Penzeys Spices)
  • 1/2 tsp of black pepper
  • 1/2 tsp of dried oregano
  • 1/2 tsp of salt
  • 4 quarts of water
  • 1 cup of medium pearl barley (not cooked)
  • 2 cups of frozen mixed carrots, green beans, peas, and corn.


  1. In a pan, brown the outside of the beef in extra virgin olive oil and transfer in your crockpot (I cut each cube into 4-5 smaller pieces before I placed it in my crockpot).
  2. Prepare and add the onion, carrots, celery, paprika, black pepper, oregano, salt, tomato sauce, and water to the beef in the crockpot.
  3. Cook mixture on LOW for 4 hours (2 hours on HIGH).
  4. Add barley (uncooked) and frozen carrots, green beans, peas and corn into the crockpot.
  5. Cook on LOW for 3 hours (1.5 hours on HIGH).
  6. Taste the stew and add any more spices if necessary!

(Recipe adapted from here)

Find this recipe featured in my post,

Week 5 Crockpot Meal: “Hearty” Beef Barley Stew!

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