Spicy Beef Barley Stew

Brrrrrrr, winter is in full swing here in Toronto! We just got a record-breaking amount of snow the last 24-hours and all I want to do is stay in my Pj's and have a cozy day inside - complete with comfort food! This spicy beef barley stew is perfect for days like this and I'm sure you will love it.

I used my slow cooker for this recipe which makes it that much easier! Just add in the ingredients and let the crock pot do it's thing :) Although I did sear the beef before adding it to the crock pot, just for some added flavour. If you are in a rush, you can skip this step no problem.

I uploaded a video to my youtube channel to show you just how easy this recipe is, feel free to take a peek below.

Happy cooking & stay warm!

Spicy Beef Barley Stew recipe

Serves 6

Marinade

1 lb. stew meat

3 cloves of garlic, minced

1 tbsp soy sauce

1 tsp salt

1 tsp black pepper

1 tsp garlic salt

1/2 tbsp red chili pepper flakes

Stew

2 carrots, sliced

2 stalks celery, sliced

1 onion, chopped

2 potatoes, cubed and peeled

1 Tbsp Worcestershire sauce

2 cloves garlic, minced

salt + pepper to taste

1/4 tsp dried thyme

1 tsp red chili pepper flakes

1 tbsp tomato paste

1 28 oz. can crushed tomatoes

4 C beef broth (+ juices from pan)

1 /2 C barley

parsley, for garnish

1. Add the beef, soy sauce, salt, pepper, garlic cloves, garlic salt and red chili pepper flakes to a large bowl and mix to combine. Let marinate overnight or for at least 30 minutes.

2. Sear the beef in a pan on a stove top for 5 minutes. Deglaze the pan with beef stock and save these juices. You will use these juices as part of the beef stock to be added to your slow cooker.

3. In a slow cooker, add the beef, vegetables, spices, tomato paste, crushed canned tomato and 1/2 of the beef stock. Set on High for 5 hours.

4. With 1 hour left, add the barley and remaining beef stock and give it a good stir. Let the slow cooker do it's thing and once the time is done, you are ready to serve & enjoy the spicy beef barley soup!