Hearty Beef and Barley Stew (Printer-friendly)
Robust, comforting stew with tender beef, nutty barley, sweet carrots and celery—ideal for chilly evenings.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, chopped
04 - 3 large carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 can (14 oz) diced tomatoes
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 6 cups beef broth
10 - 1 cup water
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1/2 teaspoon black pepper
15 - 1 1/2 teaspoons kosher salt
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches and sear until browned on all sides, approximately 3-4 minutes per batch. Remove and set aside.
02 - Reduce heat to medium. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Return seared beef to the pot. Add diced tomatoes, pearl barley, beef broth, water, bay leaves, thyme, rosemary, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally, until beef is tender and barley is fully cooked.
06 - Remove bay leaves and discard. Adjust seasoning with salt and pepper as needed. Ladle into serving bowls and garnish with fresh parsley.
# Expert Tips:
01 -
- The beef becomes meltingly tender while the barley adds a pleasant chewiness that keeps you coming back for another spoonful.
- You can start this on a lazy weekend afternoon and let it simmer away while you curl up with a book, knowing dinner will practically make itself.
02 -
- Dont skip the browning step for the beef as I once did when in a hurry, which left me with a pale and less flavorful stew.
- The stew might seem too brothy at first, but the barley continues absorbing liquid even after cooking, creating the perfect consistency by serving time.
03 -
- Cut your beef slightly larger than you think you should, as it will shrink during the long cooking process.
- Deglazing the pot with a splash of red wine after browning the meat creates an incredible depth of flavor that transforms an ordinary stew into something restaurant-worthy.