Ingredients
- 6 cups hot water, divided
- 2 beef bouillon cubes
- 1 (1 ounce) package dry onion soup mix
- 1 pound beef stew meat, cut into 1-inch cubes
- 3 large potatoes, peeled and cut into 1-inch cubes
- ½ large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 tablespoons minced garlic
- 1 ½ cups pearl barley
Why This Meal Is A Winner
Practical Cooking Tips
- Use a low simmer to keep the meat tender and prevent the barley from becoming mushy.
- Add vegetables in stages to avoid overcooking them and preserve their texture.
Directions
Warm 2 cups of water in a microwave-safe bowl until it boils, which usually takes about 2 minutes. Stir in the beef bouillon cubes and onion soup mix until everything is fully dissolved. Pour this flavorful broth along with 4 more cups of water into your slow cooker and set it to High. Next, add the beef, potatoes, onion, carrots, celery, and garlic to the slow cooker and give everything a good stir to combine. Cover and let it cook for about 4 1/2 to 5 hours, or until the potatoes are tender when you poke them with a fork. Once the potatoes are ready, stir in the barley and keep cooking for another 30 minutes or so, until the barley is nice and tender. When it’s done, turn off the slow cooker, take off the lid, and let the stew sit for about 5 minutes to thicken up a bit before serving.
