Photo of Hearty Beef-Barley Stew by WW

Hearty Beef-Barley Stew

4 - 5
PersonalPoints™ per serving
Total Time
10 hr 20 min
20 min
10 hr
Barley adds chewy, satisfying texture to this stew, and slow cooking turns the beef meltingly tender. A secret shortcut here? Tomato juice, to give the broth body and flavor.


Uncooked pearl barley

¾ cup(s)

Uncooked carrot(s)

3 medium, cut into 1/4-inch dice

Uncooked onion(s)

1 medium

Garlic clove(s)

3 clove(s), large, minced


1 tbsp(s), chopped

Canned beef broth

4 cup(s), 1 (32-ounce) carton

Canned unsalted tomato juice

3 cup(s), or low-sodium


2 cup(s)

Worcestershire sauce

2 tsp(s)

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Uncooked trimmed bottom round steak

1 pound(s), cut into 1 1/2 to 2-inch chunks

Chopped frozen spinach

10 oz, thawed

Fresh parsley

2 tbsp(s), flat-leaf variety, chopped


  1. In a 5- or 6-qt slow cooker, combine barley, carrots, onion, garlic, rosemary, broth, tomato juice, 2 cups water, Worcestershire sauce, salt, and pepper. Add beef. Cover and cook until barley is softened and beef is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  2. With tongs, transfer beef to cutting board. With two forks, break beef into chunks and return to slow cooker. Add spinach and cook until heated through, about 10 minutes. Serve sprinkled with parsley.
  3. Per serving: 11/2 cups