Hearty Beef and Barley Stew
Hearty Beef and Barley Stew
Ingredients
For the Stew
- 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
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped into 1/2-inch pieces
- 2 celery stalks, chopped into 1/2-inch pieces
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 3/4 cup pearl barley
- 1 bay leaf
- 1 teaspoon dried thyme
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until evenly coated.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until deeply browned. This will take about 3-4 minutes per batch. Remove the seared beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and tomato paste, cooking for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in about 1/2 cup of the beef broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond). This adds rich flavor to the stew.
⏱️ 2 min
- 5
Return the seared beef to the pot. Add the remaining beef broth, pearl barley, bay leaf, and dried thyme. Stir everything together.
⏱️ 3 min
- 6
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
⏱️ 100 min
- 7
Remove the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. If the stew is too thick, add a little more beef broth or water to reach your desired consistency. If it's too thin, you can simmer it uncovered for a few extra minutes.
⏱️ 5 min - 8
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 the Stew
- 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
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped into 1/2-inch pieces
- 2 celery stalks, chopped into 1/2-inch pieces
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 3/4 cup pearl barley
- 1 bay leaf
- 1 teaspoon dried thyme
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until evenly coated.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until deeply browned. This will take about 3-4 minutes per batch. Remove the seared beef to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and tomato paste, cooking for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in about 1/2 cup of the beef broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond). This adds rich flavor to the stew.
⏱️ 2 min - 5
Return the seared beef to the pot. Add the remaining beef broth, pearl barley, bay leaf, and dried thyme. Stir everything together.
⏱️ 3 min - 6
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
⏱️ 100 min - 7
Remove the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. If the stew is too thick, add a little more beef broth or water to reach your desired consistency. If it's too thin, you can simmer it uncovered for a few extra minutes.
⏱️ 5 min - 8
Ladle the hearty beef and barley stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min