Slow-Cooker Beef Barley Stew - 1 Guiding Stars
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Winter begs for warm stews that fill your house with the scent of dinner cooking all day long. Rich and earthy with the flavors of mushrooms, onion, beef and barley, your tastebuds will be as happy as your stomach with this meal.


  • ¼ cup canola oil
  • 2 lbs. round beef roast, trimmed of fat and cubed
  • 1 onion, diced
  • 10 oz. mushrooms, quartered
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tsp. thyme
  • 1 bay leaf
  • ½ cup red wine
  • 2 cups low-sodium beef broth
  • 2 cups low-sodium chicken broth
  • 1 cup pearl barley


  1. Heat oil in a large skillet. Working in batches, sear the meat until golden brown on all sides. Move seared meat to slow cooker.
  2. Place the pan back on the stove, with juices, and cook the onion until translucent and browning. Add the mushrooms and cook until they have released all their moisture. Add the celery and cook until soft. Stir in the garlic, thyme and bay leaf and sauté for 30 seconds.
  3. Deglaze the pan with the red wine. When the liquid has mostly cooked down, move everything to the slow cooker.
  4. Add broths to the slow cooker and enough water to cover the ingredients by half an inch. Cover and cook for 4 hours on low.
  5. Stir in the barley, cover again and cook until barley are tender, about 2 hours on low.
Nutritional analysis per serving: Calories 415; Total Fat 21.5g (27% Daily Value); Saturated Fat 6g (30% DV); Trans Fat 0g; Cholesterol 70mg (23% DV); Sodium 195mg (8% DV); Total Carbohydrate 24g (9% DV); Dietary Fiber 5g (18% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 29g; Vitamin D 0% DV; Calcium 2% DV; Iron 15% DV; Potassium 15% DV; Vitamin B12 140% DV; Niacin 80% DV; Selenium 60% DV.
Recipe by Guiding Stars at
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