Save A hearty, warming stew featuring tender beef, wholesome barley, and classic vegetables in a rich, savory broth—perfect for cozy dinners.
This stew has become a go-to comfort food in my household during chilly evenings.
Ingredients
- Meats: 2 lbs (900 g) beef chuck, cut into 1 inch cubes
- Vegetables: 2 tablespoons olive oil, 1 large onion, diced, 3 cloves garlic, minced, 3 carrots, peeled and sliced, 2 celery stalks, sliced, 2 medium potatoes, peeled and diced, 1 cup (120 g) cremini or button mushrooms, sliced (optional)
- Barley: 3/4 cup (130 g) pearl barley, rinsed
- Liquids: 6 cups (1.4 L) low sodium beef broth, 1 (14.5 oz 410 g) can diced tomatoes, with juice, 1 tablespoon Worcestershire sauce
- Herbs & Spices: 2 bay leaves, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1 teaspoon paprika, Salt and freshly ground black pepper, to taste
Instructions
- Step 1:
- Heat olive oil over medium high heat in a large Dutch oven or heavy pot. Add the beef cubes in batches brown on all sides. Transfer browned beef to a plate.
- Step 2:
- In the same pot, add onion, carrots, and celery. Sauté 45 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Return beef to the pot. Add potatoes, mushrooms (if using), barley, diced tomatoes (with juice), beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, paprika, salt, and pepper.
- Step 4:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 45 minutes, stirring occasionally, until beef and barley are tender.
- Step 5:
- Remove bay leaves. Adjust seasoning with salt and pepper as needed. Ladle stew into bowls and serve hot.
Save This stew always brings the family together around the table on cold nights.
Required Tools
Large Dutch oven or heavy bottomed pot, Wooden spoon, Ladle, Chefs knife, Cutting board
Allergen Information
Contains None of the top 8 allergens (dairy, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy) Barley contains gluten not suitable for those with celiac disease Always check broth and Worcestershire sauce labels for hidden allergens
Nutritional Information
Calories 390, Total Fat 12 g, Carbohydrates 37 g, Protein 32 g per serving
Save This comforting stew improves even more the next day and freezes perfectly for meal prep.
Recipe FAQs
- → Can I use a different grain instead of barley?
Yes, brown rice or gluten-free grains can substitute barley for a gluten-free variation without compromising texture.
- → How can I thicken the stew?
Remove the lid during the last 20 minutes of simmering to reduce liquid and thicken the stew naturally.
- → What herbs complement the flavors best?
Thyme, rosemary, and bay leaves provide a fragrant and earthy aroma that enhances the stew’s depth.
- → Can I add more vegetables to this dish?
Yes, adding frozen peas or chopped kale in the final 10 minutes brings extra color and nutrition.
- → Is browning the beef necessary?
Browning locks in flavor and adds a rich, caramelized taste to the stew's base.
- → What is the best pot to use for this dish?
A heavy-bottomed Dutch oven or large pot ensures even heat distribution for slow simmering.