Beef and Barley Stew
A comforting and hearty Beef and Barley Stew filled with tender beef, nutritious barley, and aromatic vegetables, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes You can swap for sirloin for a leaner option
- 1 cup pearl barley A great source of fiber
- 4 cups beef broth Homemade if you’re feeling ambitious
- 2 cups carrots, diced Sweet and vibrant
- 1 cup celery, diced For that fresh crunch
- 1 large onion, chopped For depth of flavor
- 3 cloves garlic, minced The fragrant foundation
- 2 bay leaves What’s stew without a hint of earthiness?
- 1 tsp dried thyme Or fresh if you have it on hand
- Salt and pepper to taste
- Olive oil for browning the beef
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium-high heat. Add the beef cubes, ensuring not to overcrowd the pan. Sear until browned on all sides (about 5-7 minutes).
- Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables soften, and the onion becomes translucent. Add the garlic and cook for another minute.
- Stir in the pearl barley, mixing it with the seared beef and veggies for a minute. Then, pour in the beef broth, and add bay leaves, thyme, salt, and pepper.
Cooking
- Bring the stew to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for 1 to 1.5 hours.
- After the beef is tender and the barley has absorbed the savory broth, taste and adjust seasoning if needed. Remove the bay leaves before serving.
Notes
This stew gets even better with time. Store in an airtight container for up to 3-4 days in the refrigerator or freeze portions for up to 3 months. Gently reheat on the stove over low heat.