Photo of Hearty beef-barley stew by WW

Hearty beef-barley stew

PersonalPoints™ per serving
Total Time
4 hr 20 min
20 min
4 hr
Barley, a good-for-you whole grain, 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 baby carrots

3 medium, cut into 1/4-inch dice

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

3 medium clove(s), minced


1 Tbsp, chopped fresh

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

Kosher salt

¾ tsp

Black pepper

¼ tsp

Uncooked trimmed bottom round steak

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

Fresh spinach

10 oz, chopped or frozen chopped spinach, thawed

Fresh parsley

2 Tbsp, chopped


  1. Combine barley, carrots, onion, garlic, rosemary, broth, tomato juice, water, Worcestershire sauce, salt, and pepper in 5- or 6-quart slow cooker. 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: 1 1/2 cups