Description
This Old Fashioned Beef Barley Stew is a hearty and comforting dish featuring tender beef, nutritious pearl barley, and a medley of vegetables simmered to perfection in a rich beef broth. Ideal for a cozy meal, this stew combines robust flavors and wholesome ingredients for a satisfying winter dinner.
Ingredients
Scale
Beef and Broth
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Grains and Herbs
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Others
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown all sides thoroughly for a deep, rich flavor. Once browned, remove the beef pieces and set them aside.
- Sauté Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion, minced garlic, sliced carrots, and chopped celery. Cook these vegetables over medium heat until they are softened and fragrant, about 5 minutes.
- Combine Ingredients: Return the browned beef to the pot. Stir in the pearl barley, beef broth, undrained diced tomatoes, dried thyme, dried oregano, bay leaf, salt, and pepper. Mix everything well to combine the flavors evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking, allowing the beef to become tender and the barley to cook fully.
- Final Touches: About 10 minutes before the cooking time is complete, stir in the frozen peas if using. Adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving to avoid any bitterness.
- Serve: Ladle the stew into bowls and garnish each with freshly chopped parsley. Serve hot and enjoy this comforting classic stew.
Notes
- You can substitute pearl barley with hull-less barley if preferred for faster cooking.
- For a thicker stew, let it simmer uncovered for the last 15 minutes to reduce excess liquid.
- This stew freezes well; store in airtight containers for up to 3 months.
- Add other vegetables like mushrooms or potatoes for added variety.
- Leftovers taste even better the next day after the flavors have melded.
