Hearty Beef and Barley Stew (Printable Version)
Robust, comforting stew with tender beef, nutty barley, sweet carrots and celery. Dairy-free, serves 6.
# What You Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, chopped
04 - 3 large carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 can (14 ounces) diced tomatoes
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 6 cups beef broth
10 - 1 cup water
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1/2 teaspoon black pepper
15 - 1 1/2 teaspoons kosher salt
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, searing until browned on all sides, approximately 3-4 minutes per batch. Remove and set aside.
02 - Reduce heat to medium. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return seared beef to the pot. Add diced tomatoes, pearl barley, beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Stir thoroughly to combine all ingredients.
04 - Bring liquid to a boil, then reduce heat to low. Cover and simmer for 90-120 minutes, stirring occasionally, until beef is tender and barley is fully cooked.
05 - Remove bay leaves and discard. Adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired.
# Helpful Tips:
01 -
- The pearl barley absorbs all those gorgeous beef flavors while releasing its starch, creating a naturally thick stew without any fussy roux-making.
- It actually tastes better the next day, which means you can make it ahead when you have time and just reheat for an instant home-cooked meal that tastes like youve been cooking all day.
02 -
- Browning the beef in batches is non-negotiable, as overcrowding the pot will cause the meat to steam rather than sear, robbing your stew of its foundational flavor.
- I discovered that adding the barley too early can lead to it breaking down completely, so be sure to add it only after returning the beef to the pot.
03 -
- If youre short on time but still crave that slow-cooked flavor, pressure cook the stew for 35 minutes after searing the meat and sautéing the vegetables.
- Freeze individual portions in silicone muffin cups, then pop them out into a freezer bag for perfect single-serve portions that defrost quickly for lunch.