Description
A hearty and comforting Beef and Barley Stew featuring tender beef cubes simmered with pearl barley, vegetables, and aromatic herbs in a rich beef broth. Perfect for a filling dinner that warms you up on chilly days.
Ingredients
Scale
Meat and Oils
- 1 lb (450g) beef stew meat, cut into cubes
- 2 tbsp olive oil
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Grains and Liquids
- 1 cup pearl barley, rinsed
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
Herbs and Seasonings
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 5–7 minutes. Remove the beef from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, until the vegetables begin to soften.
- Add Garlic: Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Return the beef to the pot and stir in the barley, beef broth, diced tomatoes with juice, thyme, rosemary, and bay leaves. Bring the mixture to a boil.
- Simmer the Stew: Once boiling, reduce the heat to low, cover, and simmer for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the barley is fully cooked.
- Season: Season the stew with salt and pepper to taste. Discard the bay leaves.
- Serve: Serve hot, garnished with fresh chopped parsley.
Notes
- For a thicker stew, you can mash some of the barley and vegetables towards the end of cooking.
- Feel free to substitute pearl barley with hulled barley for more fiber, but adjust cooking time accordingly.
- This stew stores well and tastes even better the next day, making it a great meal prep option.
- Add other root vegetables like parsnips or potatoes for extra heartiness.
