Slow Cooker Ham and Barley Stew

This is perfect for when the weather is getting cold outside, and you want to come home to a pot of hearty stew. There is very little prep time, and it’s a very filling dish.



  • 1 large and meaty ham bone, or 1 ½ lbs. hickory smoked pork hocks
  • 14.5 ounce can green beans, drained
  • 14.5 ounce can diced tomatoes
  • 2 cups red potatoes, cubed
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery, diced
  • 1 cup pearled barley
  • 64 ounces beef stock
  • 2 bay leaves
  • 1 tablespoon Better Than Bouillon Roasted Beef Base
  • salt and pepper to taste


Place all ingredients in a slow cooker, and cook on low for 8-10 hours.

Remove and discard bay leaves. Take the ham bone or hocks out, remove the meat and chop it into small chunks if need be. Put the meat back into the stew and serve


  • If you want a meatier stew, add 1 lb. of ham to the pot
  • You can make it gluten free by substituting rice for the barley
  • Goes great with a salad and a nice sourdough baguette

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