This warm beef and barley stew is like a big hug in a bowl! It’s filled with tender beef, hearty barley, and lots of veggies, making it super comforting and nourishing.
I love how easy it is to throw everything in one pot and let it simmer. Perfect for chilly nights when you want something cozy without the fuss. 🥘
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast or round steak, which are ideal for stews due to their marbling. If you’re looking for a leaner option, try using sirloin, but it may not be as tender. I like to cut the beef into uniform pieces for even cooking.
Barley: Pearl barley is perfect for this stew as it cooks relatively quickly. If you can’t find it, try using farro or brown rice; cooking time may vary, though. Just adjust the liquid and cooking time accordingly.
Vegetables: Fresh carrots and celery add sweetness and crunch. You can substitute with other root vegetables like parsnips or potatoes. Personally, I love adding parsnips for a unique twist!
Broth: Beef broth is essential for depth of flavor. If you want a lighter stew, feel free to use chicken broth or vegetable broth. Homemade broth always elevates the dish if you have it on hand.
How Can I Get the Beef Perfectly Tender?
Getting tender beef is a key part of a great stew. The slow cooking method helps break down tough muscle fibers. Here’s how:
- Brown the beef in batches to get a lovely crust and seal in juices. This step adds great flavor!
- Use low heat while simmering, and keep the pot covered to maintain moisture.
- Simmer for at least 1 1/2 hours until the beef is fork-tender. Check occasionally and give it a stir!
- If time allows, you can let the stew cool and refrigerate it overnight; the flavors really develop, and the beef becomes even more tender the next day.
Beef and Barley Stew
Ingredients You’ll Need:
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 cup water
- 2 teaspoons tomato paste
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious Beef and Barley Stew will take about 15-20 minutes to prep, and then you’ll need to simmer it for about 1 1/2 to 2 hours. In total, you can expect around 2 hours to make this hearty meal, perfect for warming up on a chilly day!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches; make sure not to overcrowd the pot. Brown the meat on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally until the onions are translucent and the vegetables start to soften. This step brings out the sweetness in the veggies.
3. Add Garlic and Tomato Paste:
Add the minced garlic and tomato paste to the pot, cooking for about 1 minute. Stir until the garlic is fragrant and everything is nicely combined.
4. Combine Ingredients:
Return the browned beef to the pot. Pour in the beef broth and water, stirring to mix everything together. This forms the base of your rich stew.
5. Add Barley and Seasonings:
Next, add the rinsed barley, thyme, and bay leaves to the pot. Season generously with salt and freshly ground black pepper. Bring everything to a boil.
6. Simmer the Stew:
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1 1/2 to 2 hours. Stir occasionally and enjoy the wonderful aroma filling your kitchen as the beef becomes tender and the barley softens.
7. Final Touches:
After simmering, remove the bay leaves. Taste your stew and adjust the seasoning with more salt and pepper if desired.
8. Serve and Enjoy:
Serve the beef and barley stew hot, garnished with freshly chopped parsley. This stew is perfect as a stand-alone dish, but feel free to pair it with crusty bread for dipping.
Enjoy your hearty and comforting Beef and Barley Stew!
Can I Use a Different Type of Meat?
Absolutely! While beef is traditional for this stew, you can use lamb or even chicken (if you opt for a quicker-cooking time). Just be aware that cooking times will vary depending on the meat you choose.
What Can I Use Instead of Barley?
If you’re looking for a substitute for barley, you can use farro, brown rice, or quinoa. Keep in mind that each has a different cooking time, so you may need to adjust the liquid and cooking duration accordingly!
How Do I Store Leftovers?
Leftover Beef and Barley Stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, and you might want to add a splash of broth or water to keep it from being too thick.
Can I Freeze the Stew?
Yes, this stew freezes well! Allow it to cool completely and store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating, and enjoy it all over again!