Hearty Beef Barley Parsnips (Print version)
Indulge in a rich, comforting beef and barley creation. Tender beef, earthy grains, and sweet parsnips simmered to perfection.
# Ingredient List:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Fats and Oils
02 - 2 tbsp olive oil
→ Aromatics and Vegetables
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 parsnips, peeled and chopped
07 - 2 celery stalks, sliced
08 - 1 cup cremini or button mushrooms, quartered
09 - 1 can (14 oz) diced tomatoes, drained
→ Grains and Legumes
10 - 3/4 cup pearl barley, rinsed
→ Liquids and Flavorings
11 - 6 cups low-sodium beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce
→ Herbs, Spices, and Garnish
15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - 1 tsp dried rosemary
18 - 1/2 tsp black pepper
19 - 1 tsp salt, or to taste
20 - Chopped fresh parsley, for garnish
# How To Make It:
01 - In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, browning them thoroughly on all sides to develop a rich crust. Transfer the seared beef to a plate and set aside.
02 - Using the same pot, add the diced onion and minced garlic. Sauté for approximately 2 minutes until the onion is softened and the garlic is fragrant.
03 - Stir in the sliced carrots, chopped parsnips, sliced celery, and quartered mushrooms (if using). Cook for about 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
04 - Stir in 2 tablespoons of tomato paste; cook for 1 minute, ensuring it is well-incorporated. Return the seared beef and any accumulated meat juices from the plate to the pot.
05 - Add the 14 oz can of drained diced tomatoes, 3/4 cup of rinsed pearl barley, 6 cups of low-sodium beef broth, 1 cup of water, 1 tablespoon of Worcestershire sauce, 2 bay leaves, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir all ingredients well to ensure even distribution.
06 - Bring the stew to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot tightly and cook for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the barley is fully cooked and tender.
07 - Carefully remove and discard the bay leaves. Taste the stew and adjust seasoning as necessary with additional salt or pepper. Ladle the hearty stew into bowls and garnish generously with fresh chopped parsley before serving.
# Expert Advice:
01 -
- It’s like a warm hug in a bowl, perfect for chasing away those chilly evening blues.
- The tender beef and chewy barley make it incredibly satisfying and surprisingly easy to prepare for such a rich flavor.
02 -
- Browning the beef properly, in batches, is non-negotiable for a rich, deeply flavored stew; crowding the pot will steam the meat instead of searing it.
- Rinsing the pearl barley makes a noticeable difference, preventing the stew from becoming overly starchy or cloudy.
03 -
- Don't rush the browning process for the beef; those dark, crusty bits are flavor gold that will infuse the entire stew.
- Allow the stew to rest for 10-15 minutes after cooking, off the heat, before serving; this allows the flavors to meld even further.