Description
A hearty and comforting Beef Barley Stew packed with tender beef, nutritious barley, and flavorful vegetables simmered in a savory broth. Perfect for a cozy meal that’s both filling and wholesome.
Ingredients
Scale
Meat and Oil
- 1 lb beef stew meat, cubed
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
Grains and Liquids
- 1 cup barley
- 6 cups beef broth
- 1 cup water
Seasonings and Sauces
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- Heat Oil: Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Sear Beef: Add the cubed beef stew meat to the pot in batches without overcrowding, searing until browned on all sides.
- Set Beef Aside: Transfer the browned beef to a plate and set aside.
- Sauté Onion: In the same pot, cook the chopped onion for 3-4 minutes until soft and translucent.
- Add Garlic: Stir in minced garlic and cook for another minute, stirring constantly to prevent burning.
- Add Carrots and Celery: Mix in the sliced carrots and chopped celery, combining thoroughly.
- Incorporate Tomato Paste and Worcestershire Sauce: Stir in tomato paste and Worcestershire sauce, cooking 1-2 minutes until tomato paste darkens slightly and integrates well.
- Return Beef: Add the browned beef back into the pot and mix with the vegetables.
- Add Barley: Stir the barley into the beef and vegetable mixture.
- Add Liquids: Pour in beef broth and water, stirring to combine all ingredients.
- Season Stew: Add dried thyme, dried rosemary, bay leaf, salt, and black pepper, stirring to distribute evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low and maintain a gentle simmer.
- Cook Stew: Cover the pot and simmer for 1 to 1.5 hours, stirring occasionally, until beef is tender and barley fully cooked.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Remove Bay Leaf: Take out the bay leaf and discard before serving.
- Serve: Serve the stew hot, making sure each portion includes ample beef, vegetables, and barley.
Notes
- For a thicker stew, simmer uncovered during the last 15 minutes to reduce liquid.
- Substitute pearl barley with hulled barley for a chewier texture.
- Use low-sodium beef broth to control salt levels.
- Leftovers taste even better the next day after flavors meld.
- Can be made in a slow cooker by searing beef and vegetables first, then cooking on low for 6-8 hours.
