Beef and Barley Stew Thyme (Print version)
A comforting, rustic dish featuring tender beef, nutty barley, sweet carrots, and aromatic thyme, slowly simmered to perfection.
# Ingredient List:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
→ Grains
06 - 3/4 cup pearl barley, rinsed
→ Liquids
07 - 6 cups low-sodium beef broth
08 - 1 tablespoon tomato paste
09 - 2 tablespoons olive oil
→ Herbs & Seasonings
10 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
11 - 2 bay leaves
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper
14 - 1 tablespoon chopped fresh parsley (optional, for garnish)
# How To Make It:
01 - Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef chuck cubes in batches, ensuring not to overcrowd the pot, and brown thoroughly on all sides. Remove the browned beef and set it aside.
02 - In the same pot, add the diced onion, celery, and sliced carrots. Sauté for approximately 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Return the browned beef to the pot.
04 - Pour in the beef broth. Add the rinsed pearl barley, fresh thyme leaves, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently.
05 - Continue to simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the barley is fully cooked and plumped. The stew should be thickened.
06 - Carefully remove and discard the bay leaves from the stew. Taste the stew and adjust the seasoning as needed with additional salt or pepper.
07 - Ladle the hot stew into individual serving bowls. Garnish with fresh chopped parsley, if desired, before serving immediately.
# Expert Advice:
01 -
- This stew practically cooks itself once you get it going, leaving you free to relax while dinner takes care of itself.
- You'll adore how the simple ingredients transform into layers of profound flavor, making every spoonful a comforting experience.
02 -
- Crowding the pot when browning the beef steams it instead of searing it, so always work in small batches for the best crust.
- The simmering time is not just a suggestion; it's the secret to meltingly tender beef, so resist the urge to rush it.
03 -
- Rinsing your pearl barley beforehand helps remove excess starch, ensuring your stew thickens beautifully without becoming gummy.
- If you're using dried thyme instead of fresh, remember that you'll need half the amount, as dried herbs are more concentrated.