This hearty beef barley stew is like a warm hug in a bowl! With tender beef, chewy barley, and a mix of veggies, it’s both filling and comforting.
On chilly days, I love to cozy up with a big bowl of this stew. Plus, it makes great leftovers—just try not to eat it all in one sitting! 😄
Key Ingredients & Substitutions
Beef stew meat: Look for chuck roast for its rich flavor and tenderness when cooked slowly. If you’re looking for a leaner option, sirloin can work, though it may not be as tender.
Barley: Pearl barley is my go-to for this stew, as it softens nicely during cooking. If you want a quicker cooking grain, you can swap it for quinoa, but the texture will differ.
Vegetables: Feel free to customize! I enjoy adding green beans or parsnips. If you’re aiming for a low-carb variation, replace potatoes with cauliflower florets.
Beef broth: Homemade is best, but store-bought works. You can also use vegetable broth for a lighter version, though the stew will have a different flavor.
How Can I Make Sure My Beef Is Tender?
Cooking the beef correctly is crucial for a tender stew. Here’s how to achieve that:
- Start by searing the beef. This locks in flavors and gives a nice crust. Avoid overcrowding the pot!
- Cook slowly over low heat. This lets the connective tissues break down, making the meat tender.
- Add enough liquid. It should cover the meat and veggies, ensuring everything cooks evenly.
Give it time! Patience pays off. The longer it simmers, the more flavorful and tender the beef becomes.
Hearty Beef Barley Stew
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs (700g) beef stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced into chunks
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 cup pearl barley, rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 2 teaspoons tomato paste
- 1 teaspoon dried thyme (or 1 sprig fresh thyme)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This hearty beef barley stew will take about 15 minutes to prepare and approximately 1 hour and 20 minutes to cook. So, set aside around 1 hour and 35 minutes in total for a delicious and warming meal!
Step-by-Step Instructions:
1. Sear the Beef:
First, heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches, browning them on all sides. This helps lock in flavor and gives a nice texture. Remove the beef once browned and set it aside.
2. Sauté the Vegetables:
In the same pot, toss in the chopped onion, carrots, and celery. Cook them until the onion is translucent, which should take about 5 minutes. Next, add the minced garlic and sauté for another minute, allowing the flavors to combine.
3. Add Tomato Paste:
Now, stir in the tomato paste and cook it for about a minute. This step enhances the richness and deepens the flavor of the stew.
4. Combine Ingredients:
Return the browned beef to the pot. Then add the diced tomatoes, beef broth, rinsed barley, thyme, and bay leaf. Give everything a good stir to combine all the ingredients nicely.
5. Simmer the Stew:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 40 minutes. This will allow the beef to tenderize further.
6. Add Potatoes:
After 40 minutes, add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes. The stew is done when the beef is tender, the barley is cooked, and the potatoes are soft.
7. Season and Serve:
Before serving, season the stew with salt and pepper to taste. If you used fresh thyme, don’t forget to remove the bay leaf and thyme sprig. Ladle the stew into bowls, sprinkle with fresh parsley, and serve hot alongside some crusty bread.
Enjoy your comforting, rich, and filling hearty beef barley stew!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While chuck roast is ideal for its tenderness when slow-cooked, you can also use brisket or round roast. Just keep in mind that some cuts may require a longer cooking time to become tender.
Can I Prepare This Stew in a Slow Cooker?
Yes, you can! Just brown the beef and sauté the veggies as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a delicious outcome.
How Should I Store Leftover Stew?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the stew for up to 3 months. Just be sure to let it cool completely before transferring it to the freezer!
Can I Add More Vegetables?
Definitely! Feel free to customize the stew with your favorites, such as peas, green beans, or mushrooms. Just be mindful of the cooking times, as some veggies cook slower than others.