Description
A hearty and comforting Beef and Barley Stew featuring tender beef cubes, nutritious pearl barley, and a medley of vegetables simmered in flavorful beef broth and herbs. Perfect for a cozy dinner that delivers warmth and nourishment in every bite.
Ingredients
Scale
Beef and Main Ingredients
- 1 lb (450g) beef stew meat, cut into cubes
- 1 cup pearl barley, rinsed
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Seasonings and Garnish
- 2 tbsp olive oil
- 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 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound of beef stew meat cut into cubes and brown on all sides for about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside to retain the flavorful crust.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook the vegetables for 5 minutes until they begin to soften, which builds a flavorful base for the stew.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the aromatic profile of the dish.
- Combine Ingredients: Return the browned beef to the pot and stir in the rinsed pearl barley, beef broth, diced tomatoes with their juice, dried thyme, dried rosemary, and bay leaves. Bring this mixture to a rolling boil, ensuring all ingredients are well incorporated.
- Simmer Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the barley is fully cooked and soft.
- Season and Finish: After simmering, season the stew with salt and freshly ground black pepper to taste. Remove and discard the bay leaves to avoid bitterness.
- Serve: Ladle the hot stew into bowls and garnish with freshly chopped parsley for a bright, fresh finish. Serve immediately for a comforting meal.
Notes
- For extra depth of flavor, consider deglazing the pot with a splash of red wine after browning the beef.
- Pearl barley can be substituted with hulled barley for a chewier texture, but cooking time may need adjustment.
- This stew reheats well and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make the stew gluten free, substitute barley with quinoa or a gluten-free grain.
