Beef and Barley Vegetable Stew
Beef and Barley Vegetable Stew
Ingredients
For the Stew
- 1 1/2 pounds 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
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 14 1/2 ounces diced tomatoes, undrained
- 1/2 cup pearl barley, rinsed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 potatoes, peeled and diced (Russet or Yukon Gold)
- 1/2 cup frozen peas
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. In a medium bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the beef until well-browned on all sides. Remove the seared beef from the pot and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pot and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Return the seared beef to the pot. Stir in the beef broth, undrained diced tomatoes, rinsed pearl barley, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture to a boil.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour, stirring occasionally to prevent sticking.
⏱️ 60 min
- 7
Add the diced potatoes to the stew. Continue to simmer, covered, for another 30 to 45 minutes, or until the beef and potatoes are fork-tender.
⏱️ 45 min
- 8
Stir in the frozen peas and cook for an additional 5 minutes, or until heated through.
⏱️ 5 min
- 9
Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if necessary.
⏱️ 2 min
- 10
Ladle the hot beef and barley vegetable stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Barley Vegetable Stew
Ingredients
For the Stew
- 1 1/2 pounds 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
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 14 1/2 ounces diced tomatoes, undrained
- 1/2 cup pearl barley, rinsed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 potatoes, peeled and diced (Russet or Yukon Gold)
- 1/2 cup frozen peas
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. In a medium bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the beef until well-browned on all sides. Remove the seared beef from the pot and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Return the seared beef to the pot. Stir in the beef broth, undrained diced tomatoes, rinsed pearl barley, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture to a boil.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour, stirring occasionally to prevent sticking.
⏱️ 60 min - 7
Add the diced potatoes to the stew. Continue to simmer, covered, for another 30 to 45 minutes, or until the beef and potatoes are fork-tender.
⏱️ 45 min - 8
Stir in the frozen peas and cook for an additional 5 minutes, or until heated through.
⏱️ 5 min - 9
Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if necessary.
⏱️ 2 min - 10
Ladle the hot beef and barley vegetable stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 3 min