Description
This hearty Crockpot Irish Stew combines tender beef, pearl barley, and a medley of fresh vegetables slowly cooked to perfection in a savory tomato and beef broth base. Ideal for a comforting meal, this easy-to-make slow cooker recipe requires minimal prep and yields a rich, flavorful stew perfect for family dinners.
Ingredients
Scale
Meat
- 1.5-2 pounds stew beef, cubed
Vegetables & Grains
- 2 cups carrot slices, cut into about 1/2 inch pieces
- 1 cup celery slices, cut into about 1/2 inch pieces
- 1 cup onion slices, cut into about 1/2 inch pieces
- 3/4 cup pearl barley, rinsed and drained
Canned Goods
- 1 14oz can diced tomatoes
- 1 8oz can tomato sauce
Liquids & Broth
- 5 cups beef broth
Spices & Seasonings
- 1 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
Instructions
- Combine Ingredients: In the slow cooker, add the cubed stew beef, diced tomatoes, tomato sauce, carrot slices, celery slices, onion slices, pearl barley, and beef broth. Sprinkle in salt, sage, thyme, pepper, and add the bay leaf.
- Mix Well: Stir all ingredients thoroughly to evenly distribute the seasonings and combine the vegetables and meat.
- Slow Cook: Cover the slow cooker with its lid and set it to LOW heat. Cook the stew for 7.5 to 8 hours, allowing the flavors to meld and the meat to become tender.
- Adjust Liquids: Around the 7.5-hour mark, check the stew’s consistency. If it appears too thick or dry, add about 1 cup of water to provide additional liquid and continue cooking until done.
Notes
- Adding water near the end of cooking helps maintain the desired stew consistency if it thickens too much.
- For enhanced flavor, sear the beef cubes in a hot skillet before adding them to the slow cooker, though this is optional.
- Remove the bay leaf before serving to avoid any unpleasant texture or taste.
- Serve the stew with crusty bread or over mashed potatoes for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days or in the freezer for up to 3 months.
