Hearty Beef and Barley Stew
Hearty Beef and Barley Stew
Ingredients
For Browning the Beef
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Stew
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 6 cups beef broth
- 1 diced tomatoes, 14.5 ounce can, undrained
- 1/2 cup pearl barley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, for garnish
- kosher salt, to taste
- black pepper, to taste
Instructions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Cook until nicely browned on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pot and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Pour in about 1/2 cup of the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Return the browned beef to the pot.
⏱️ 2 min
- 6
Stir in the remaining beef broth, diced tomatoes (undrained), pearl barley, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min
- 7
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours, or until the beef is fork-tender and the barley is cooked through. Stir occasionally to prevent sticking.
⏱️ 120 min
- 8
Carefully remove and discard the bay leaf. Taste the stew and season with additional kosher salt and black pepper as needed.
⏱️ 3 min
- 9
Ladle the hearty beef and barley stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Barley Stew
Ingredients
For Browning the Beef
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Stew
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 6 cups beef broth
- 1 diced tomatoes, 14.5 ounce can, undrained
- 1/2 cup pearl barley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, for garnish
- kosher salt, to taste
- black pepper, to taste
Instructions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Cook until nicely browned on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Pour in about 1/2 cup of the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Return the browned beef to the pot.
⏱️ 2 min - 6
Stir in the remaining beef broth, diced tomatoes (undrained), pearl barley, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min - 7
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours, or until the beef is fork-tender and the barley is cooked through. Stir occasionally to prevent sticking.
⏱️ 120 min - 8
Carefully remove and discard the bay leaf. Taste the stew and season with additional kosher salt and black pepper as needed.
⏱️ 3 min - 9
Ladle the hearty beef and barley stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min