Hearty Beef Barley Stew (Print version)

Tender beef and nutty barley combine with fresh vegetables for a comforting warm dish.

# Ingredient List:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 3 medium carrots, sliced
07 - 2 celery stalks, sliced
08 - 2 medium potatoes, peeled and diced
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
10 - 1 can (14.5 oz) diced tomatoes, undrained

→ Liquids & Broth

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

→ Spices & Herbs

13 - 2 teaspoons salt, adjust to taste
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - 2 bay leaves
18 - 2 tablespoons chopped fresh parsley, for garnish

# How To Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches and brown on all sides. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute, stirring frequently.
04 - Return beef to pot. Add potatoes, green beans, diced tomatoes with juice, pearl barley, beef broth, water, salt, black pepper, thyme, oregano, and bay leaves. Stir to combine.
05 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and barley is cooked.
06 - Remove bay leaves, adjust seasoning if needed. Ladle stew into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • The barley soaks up all the beefy, herby broth and turns silky and filling in a way rice never does.
  • You can walk away for an hour and come back to find it's only gotten better, no babysitting required.
  • It reheats like a dream the next day, sometimes tasting even richer after a night in the fridge.
02 -
  • Don't skip browning the beef in batches, crowding the pot steams the meat instead of searing it and you lose all that flavor.
  • If the stew looks too thick after an hour, add another half cup of water or broth, barley keeps drinking liquid as it cooks.
  • Let it sit for 10 minutes off the heat before serving, the flavors settle and the broth thickens just a touch more.
03 -
  • Use a heavy-bottomed Dutch oven, it distributes heat evenly and prevents scorching during the long simmer.
  • Taste the stew halfway through cooking and adjust the salt and herbs, flavors mellow as everything breaks down.
  • If you like it thicker, mash a few potato pieces against the side of the pot and stir them back in, it thickens the broth naturally.

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