Hearty Beef Barley Stew (Print version)

Tender beef, nutty barley, and colorful vegetables simmer to perfection in this comforting bowl of nourishment.

# Ingredient List:

→ Meats

01 - 1½ lbs beef stew meat, cut into 1-inch cubes

→ Grains

02 - ¾ cup pearl barley, rinsed

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 3 medium carrots, peeled and sliced
07 - 2 celery stalks, sliced
08 - 2 medium potatoes, peeled and cubed
09 - 1 cup frozen peas
10 - 1 can (14.5 oz) diced tomatoes, with juices

→ Liquids

11 - 6 cups low-sodium beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 teaspoons dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# How To Make It:

01 - Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, searing until browned on all sides. Transfer browned beef to a plate and set aside.
02 - In the same pot, add the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Return the beef to the pot. Add potatoes, diced tomatoes (with juices), beef broth, water, thyme, rosemary, and bay leaves. Stir to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Stir in the barley. Cover and simmer for another 30–40 minutes, until the barley and beef are tender.
06 - Add the peas and cook for 5 more minutes. Discard bay leaves.
07 - Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley, if desired. Serve hot with crusty bread.

# Expert Advice:

01 -
  • This is the kind of stew that makes everyone pause and take a deep appreciative breath before picking up their spoons
  • The barley adds this incredible nutty depth that turns regular beef stew into something truly special
  • It makes enough for seconds, thirds, and still leaves you with a container for tomorrow
02 -
  • I learned the hard way that overcrowding the pot when searing beef steams the meat instead of browning it, so work in batches for that gorgeous crust
  • Adding the barley too early makes it blow up like a balloon and disappear into the broth, timing really matters here
03 -
  • Pat your beef completely dry with paper towels before searing, wet meat steams instead of browns
  • Use a heavy pot like a Dutch oven that holds heat steady, light pots cause hot spots and uneven cooking

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