Hearty Beef Barley Stew (Printable version)
A robust stew featuring tender beef, hearty barley, and a medley of fresh vegetables for warmth and flavor.
# List of ingredients:
→ Meats
01 - 1½ lbs beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 garlic cloves, minced
07 - 2 medium potatoes, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes, with juice
→ Grains
10 - ⅔ cup pearl barley, rinsed
→ Liquids
11 - 6 cups beef broth (low sodium preferred)
12 - 1 cup water
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - ½ tsp freshly ground black pepper
17 - 1 tsp salt, or to taste
# Directions:
01 - Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef and set aside.
02 - In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for another minute.
03 - Return the beef to the pot. Stir in potatoes, diced tomatoes with juice, barley, beef broth, water, bay leaves, thyme, rosemary, salt, and pepper.
04 - Bring to a boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally.
05 - Add the frozen peas, cover, and cook for an additional 15–20 minutes, until the beef is fork-tender and barley is cooked through.
06 - Remove bay leaves. Taste and adjust seasoning if needed. Serve hot.
# Expert Advice:
01 -
- The barley gives it this incredible, almost creamy texture without any actual cream
- Its one of those rare meals that tastes even better the next day
- Everything goes into one pot, so cleanup is practically nonexistent
02 -
- I learned the hard way that barley keeps absorbing liquid, so you might need to splash in more water or broth if it gets too thick
- Patting your beef dry before searing makes a huge difference in getting that nice brown crust
03 -
- Make it a day ahead—the flavors meld and deepen overnight in the refrigerator
- If you can find it, a Parmesan rind added during simmering adds incredible umami