Beef Stew Recipe
Slow cooker beef stew with stew meat, tomato juice, chicken broth, vegetables, bay leaf, sugar, and quick barley.
Equipment
- Slow cooker
- Large skillet
Ingredients
Ingredients
- 2 pounds stew meat
- 1/2 tablespoon vegetable oil
- 1 tablespoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2/3 cup diced carrots
- 2 stalks celery diced
- 2 Russet potatoes peeled and diced
- 46 ounces tomato juice
- 2 cups chicken broth
- 1 bay leaf
- 1/2 tablespoon sugar
- 1/2 cup quick barley
Instructions
Instructions
- Toss the stew meat with salt, basil, pepper, and garlic powder until evenly coated.
- Heat vegetable oil in a skillet over medium-high heat. Brown the stew meat in a single layer, working in batches if needed.
- Transfer the browned beef to the slow cooker. Add the tomato juice, chicken broth, carrots, celery, potatoes, bay leaf, and sugar. Stir to combine.
- Cover and cook on low for 7 hours without lifting the lid.
- Stir in the quick barley, replace the lid, and cook on low for 1 more hour.
- Remove the bay leaf before serving. Ladle into bowls and serve with rolls or crackers.
Notes
Cut large pieces of stew meat so they cook evenly. Brown the beef in batches if needed so it sears instead of steams. Add quick barley only during the final hour so it does not overcook. Remove the bay leaf before serving.
