Best 6 Wine Barley And Beef Crock Pot Style Recipes

Indulge in a hearty and flavorful culinary experience with our Wine Barley and Beef Crock Pot Style recipe. This delectable dish is a symphony of tender beef, succulent barley, and rich wine, all harmoniously blended in a slow cooker for maximum flavor infusion. The beef, seared to perfection, exudes a delightful crust while retaining its juicy interior. Barley, a wholesome grain, adds a satisfying texture and nutty flavor to the dish. Red wine, with its bold and fruity notes, deglazes the pan, creating a luscious sauce that enhances the beef's savoriness. Sliced mushrooms add an earthy depth, while carrots and celery provide a vibrant crunch. Garlic and thyme, culinary stalwarts, lend their aromatic charm, elevating the dish to a new level of taste.

In addition to this signature recipe, our article presents a collection of equally enticing beef crock pot recipes. For a classic twist, try the crowd-pleasing Slow Cooker Beef and Broccoli, where tender beef and crisp broccoli unite in a savory sauce. If your taste buds crave something tangy, immerse yourself in the zesty flavors of Crock Pot Beef and Peppers, a symphony of succulent beef, colorful bell peppers, and tangy tomatoes. For a hearty and comforting meal, let the aromas of Crock Pot Beef Stroganoff fill your kitchen as tender beef mingles with creamy mushrooms and egg noodles. And for a taste of international flair, embark on a culinary journey with Crock Pot Asian Beef, where succulent beef is infused with the vibrant flavors of soy sauce, ginger, and garlic.

Let's cook with our recipes!

CROCKPOT BEEF BARLEY SOUP

Crockpot Beef Barley Soup image

This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!

Provided by The Chunky Chef

Categories Entree Main Course

Time 6h15m

Number Of Ingredients 15

Ingredients

1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces ((Yukon gold or russets are preferred))
2 carrots, peeled and cut into 1/2 inch pieces
1 medium yellow or sweet onion, peeled and diced
2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
4 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp better than bouillon beef base ((optional but recommended))
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper
2 sprigs fresh thyme
2 bay leaves
6 cups beef broth or stock (reduced sodium)
2/3 cup pearl barley

Steps:

If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

Nutrition Facts : Calories 378 kcal, ServingSize 1 serving

SLOW COOKER BEEF BARLEY STEW

Slow Cooker Beef Barley Stew image

Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavorful stew of tender beef and vegetables with barley. Total comfort!

Provided by Brenda | A Farmgirl's Dabbles

Categories Soup

Time 6h25m

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into 1" cubes
kosher salt
freshly ground black pepper
8 ounces mushrooms, cut into thin slices
8 large carrots, peeled and sliced diagonally into 1/2" pieces
6 large cloves garlic, minced
4 medium-large yellow potatoes, peeled and cut into 1" cubes
1 large yellow onion, chopped
6 cup low sodium beef broth
1 cup dry red wine
1/4 cup tomato paste
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 cup pearl barley
1 bay leaf
chopped fresh parsley

Steps:

Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker - add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).
Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.

Nutrition Facts : Calories 353 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 27 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 556 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SLOW COOKER BEEF BARLEY SOUP

Slow Cooker Beef Barley Soup image

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13

Ingredients

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Steps:

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

WINE, BARLEY, AND BEEF (CROCK POT STYLE)

Wine, Barley, and Beef (Crock Pot Style) image

YUMMMMY is what I say. I found this recipe in a cookbook, liked it but wanted something better. So I adapted this recipe after playing with it. Here is what I came up with.

Provided by Chef1MOM-Connie

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 -1 1/2 lb beef stew meat (cubed 1 inch pieces)
1 tablespoon cooking oil
1 cup carrots, sliced diagonally or 1 cup use baby carrots
1 cup sliced celery
1 large onion, chunked
14 ounces tomatoes (chunked or cut up)
1 cup pearl barley
2 large potatoes, cut in 1 in cubes
16 ounces green beans (drain liquid from can)
1 cup red wine or 1 cup Burgundy wine
4 cups beef broth (or water and bouillon to make equivalent)
2 garlic cloves, crushed
2 teaspoons basil, crushed
1/2 tablespoon hot red pepper flakes (optional)
1 teaspoon pepper
1/3 cup parsley, garnish

Steps:

in skillet heat oil and toss in stew meat to sear.
drain oil and toss into crock pot.
add in all other ingredients except parsley.
stir.
cover and cook on low 9-10 hours, high 4-5 hours.
before serving add parsley, stir.
serve with salad, crusty bread, and a hard cheese.
NOTE! Crock pots cook differently, newer ones cook hotter. Please check at initial times for low and high.
***Searing meat is optional, I have had to toss everything in before work without searing and it came out well.

BEEF STEW WITH BARLEY (CROCK POT)

Beef Stew With Barley (Crock Pot) image

This non-gravy stew recipe is a combination of many recipes, tailored to the flavours I like best. I hope you like it too!

Provided by Nat5963

Categories Stew

Time 10h25m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2-2 lbs stewing beef, cubed
1 tablespoon cooking oil
1 onion, chopped
1 cup barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 teaspoon fresh-ground black peppercorns
1 (28 ounce) can diced tomatoes
3 -6 garlic cloves
3 potatoes, cubed
3 -4 carrots (if you have both, use 2 of each) or 3 -4 parsnips, sliced (if you have both, use 2 of each)
5 cups beef broth (2 beef bouillon cubes dissolved in 5 cups of water)
fresh parsley, chopped
paprika (optional)

Steps:

Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
Season with salt if needed.
Serve and garnish with fresh parsley and sprinkle with paprika if desired.
Enjoy!

Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 2.2, Cholesterol 54.4, Sodium 655.3, Carbohydrate 39.2, Fiber 8, Sugar 5.1, Protein 26.1

SLOW COOKER BEEF STEW WITH RED WINE

Slow Cooker Beef Stew with Red Wine image

Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.

Provided by Nicole Napeahi Lemon

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h25m

Yield 8

Number Of Ingredients 14

Ingredients

1 serving cooking spray
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon cracked black pepper
½ teaspoon salt
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
1 ½ cups red wine, or more to taste
1 (12 ounce) package baby carrots
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
3 stalks celery, diced
1 onion, diced
1 tablespoon minced garlic
1 tablespoon seasoning salt (such as Johnny's®)
2 each bay leaves

Steps:

Spray a slow cooker with cooking spray and place meat inside.
Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

Nutrition Facts : Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g

Tips:

Choose the right wine. A dry red wine, such as Cabernet Sauvignon or Merlot, will add a rich flavor to the stew. Avoid using a sweet wine, as it will make the stew too sweet.
Brown the beef before adding it to the crock pot. This will help to develop the flavor of the meat and prevent it from becoming tough.
Use a variety of vegetables in the stew. This will add color, flavor, and nutrients to the dish. Some good choices include carrots, celery, onions, potatoes, and peas.
Add some herbs and spices to the stew. This will help to enhance the flavor of the dish. Some good choices include thyme, rosemary, oregano, basil, garlic, and pepper.
Cook the stew on low for 8-10 hours. This will allow the flavors to develop and the meat to become tender.
Serve the stew over rice, noodles, or mashed potatoes. You can also garnish it with fresh herbs, such as parsley or cilantro.

Conclusion:

This Wine, Barley, and Beef Crock Pot Style recipe is a delicious and easy way to make a hearty and flavorful stew. It is perfect for a cold winter day or a busy weeknight. With a few simple ingredients and a little bit of time, you can have a delicious meal that the whole family will enjoy.