Hearty Beef Barley Stew (Print version)
Tender beef, barley, and vegetables slow-cooked in a rich savory broth for satisfying warmth.
# Ingredient List:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 cup mushrooms, sliced
08 - 2 medium potatoes, peeled and diced
09 - 1 can (14 oz) diced tomatoes, undrained
10 - 1 cup frozen peas
→ Grains
11 - 3/4 cup pearl barley, rinsed
→ Liquids
12 - 8 cups beef broth
13 - 1 cup water
14 - 2 tbsp tomato paste
15 - 2 tbsp Worcestershire sauce
→ Herbs & Spices
16 - 2 bay leaves
17 - 1 tsp dried thyme
18 - 1 tsp dried rosemary
19 - 1/2 tsp ground black pepper
20 - 1 tsp salt, or to taste
# How To Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, browning them on all sides. Transfer browned beef to a plate.
02 - In the same pot, add diced onion, sliced carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return beef to the pot. Add diced potatoes, undrained diced tomatoes, rinsed pearl barley, tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and black pepper.
05 - Pour in beef broth and water. Stir well to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef and barley are tender.
06 - Stir in frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning as needed.
07 - Remove bay leaves before serving. Serve hot, optionally with crusty bread.
# Expert Advice:
01 -
- This stew has that magical ability to make you feel comforted deeply, like sharing a secret family tradition with a close friend
- The way the tender beef and nutty barley come together makes each bite feel like a little celebration of flavors
02 -
- Be patient with browning the beef; it’s worth the extra time for flavor depth
- Rinsing the barley before adding it prevents the stew from becoming too starchy, which makes all the difference in texture
03 -
- Use a heavy-bottomed pot or Dutch oven to prevent sticking and promote even cooking
- Browning the beef in batches is key to avoiding overcrowding and steaming, ensuring a rich crust