Beef, Bean & Barley Stew

This thick and meaty slow cooker recipe is your answer to satisfying family meals any day of the week.

Beef, Bean & Barley Stew
Servings: 6 Prep 20 mins Cook 9 hrs to 10 hrs (low) or 6 hours (high)


  • 4 medium-size all-purpose potatoes (about 1 pound total), peeled and quartered
  • 2 cloves garlic, minced
  • 1 large onion, coarsely chopped
  • 1 1/2 pounds beef chuck stew meat, cubed
  • 1/3 cup barley (not quick-cooking)
  • 2 cans (15.5 ounces each) white cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) beef broth
  • 1/2 cup water
  • 1/4 cup ketchup
  • 2 tablespoons sweet Hungarian paprika or regular paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Place the quartered potatoes in an even layer in the bottom of a 5- to 5-1/2-quart slow-cooker pot. On top of the potatoes, first evenly layer the garlic, then the chopped onion, beef cubes, barley and cannellini beans.

2. Stir together the beef broth, water, ketchup, paprika, salt and black pepper in a small bowl until the mixture is well blended and smooth. Pour ketchup mixture over the beef mixture in the pot.

3. Cover the slow-cooker pot. Cook on high for 6 hours, or on low for 9 to 10 hours, until the meat, potatoes and barley are tender and the stew liquid is nicely thickened.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 385, Fat, total (g): 10, chol. (mg): 82, sat. fat (g): 4, carb. (g): 41, fiber (g): 8, pro. (g): 32, sodium (mg): 935, Percent Daily Values are based on a 2,000 calorie diet.