This cold winter calls for some hearty stew packed with meat, veggies and barley. This Crockpot Beef and Barley Stew is simple to make, filling and delicious. Just throw some ingredients in a crockpot and press “on.” Add a few more ingredients toward the end, and you have an easy and satisfying dinner on the table in no time!

Crockpot Beef and Barley Stew


  • 5 pounds stew meat (marbled beef works great)
  • Kosher salt and seasoned pepper
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. tomato paste
  • 3 cups beef stock
  • 2 cups chicken stock
  • 2 stalks celery (about 1 cup), chopped
  • 1 medium onion, chopped
  • 2 tsp. garlic, minced (3-4 cloves)
  • 1 tsp. oregano
  • 1 large sweet potato, peeled and cubed
  • 2 large carrots, peeled and chopped
  • 3/4 cups barley
  • 2 Tbsp. Worcestershire sauce
  • ½ cup frozen peas
  • ½ cup packed parsley, chopped plus more for topping


  1. If not already cubed, cut the meat into large chunks. Bring the meat to room temperature and generously season with salt and seasoned pepper on all sides.
  2. In a large skillet pan, heat the oil over medium-high heat and brown the meat in batches for one to two minutes, turning until each side is browned. *If you brown all the meat at once, it will reduce the heat of the pan and end up steaming the meat instead of browning it, which is not what you want.
  3. Remove the meat and put in a crockpot.
  4. In the same pan used for browning the meat, add the tomato paste and heat until bubbling. Add 1 cup of the bone broth OR beef stock and stir around, collecting the meat drippings and mixing in the tomato paste. Transfer to the crockpot.
  5. Add the rest of the broth to the crockpot. Add the oregano, chopped celery, onions and garlic and stir.
  6. Cook on low for about six hours. Add the sweet potatoes and carrots and cook for about 30 minutes.
  7. Add the barley and simmer for another hour or so, until barley is tender.
  8. Once the barley is tender, stir in the Worcestershire sauce, parsley, peas and additional salt and pepper if needed. Simmer for 10 more minutes and serve.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.