Hearty Beef Vegetable Barley (Printable version)
Robust stew combining tender beef, wholesome barley, and fresh vegetables for warming meals.
# List of ingredients:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
02 - 1 tbsp olive oil
→ Vegetables
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 large potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 oz) diced tomatoes with juices
→ Grains & Legumes
10 - 2/3 cup pearl barley, rinsed
→ Liquids
11 - 6 cups beef broth
12 - 1 cup water
13 - 2 tbsp tomato paste
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - ½ tsp black pepper
18 - 1 tsp salt, or to taste
19 - 2 tbsp chopped fresh parsley (for garnish)
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides in batches if necessary. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook over medium heat for 5 minutes until softened. Stir in minced garlic and sauté for 1 additional minute.
03 - Return browned beef to pot. Add diced tomatoes with juices, tomato paste, beef broth, water, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir to blend ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour.
05 - Stir in pearl barley, diced potatoes, and green beans. Cover and simmer for 45 to 60 minutes until beef is tender and barley is cooked through.
06 - Remove bay leaf. Adjust seasoning with salt and pepper as needed. Serve garnished with fresh chopped parsley.
# Expert Advice:
01 -
- It's the kind of one-pot meal where everything cooks together, leaving you free to do other things while magic happens.
- The barley adds unexpected texture and substance that makes this feel more nourishing than ordinary beef stew.
- A single batch feeds a crowd and tastes even better the next day.
02 -
- Don't skip the browning step; it's what separates a good stew from a forgettable one.
- Pearl barley releases starch as it cooks, which naturally thickens the broth—you don't need flour or cornstarch.
- If your stew seems thin after cooking, let it simmer uncovered for 10 minutes to reduce the liquid slightly.
03 -
- If your pot isn't wide enough to brown all the beef at once without crowding, work in batches and don't rush; a crowded pan steams instead of sears.
- The stew will thicken slightly as it cools, so when you're tasting for seasoning, remember that what tastes perfect now will taste a touch saltier tomorrow.
- Buy whole dried herbs when you can; they're more fragrant and last longer than the dusty jars that have been sitting in grocery store aisles.