Old Fashioned Beef Barley Stew (Print Version)
# Ingredients:
→ Meat & Main
01 -
2 pounds beef, cubed into 3/4 inch pieces (chuck roast, shoulder, or stew meat preferred)
→ Fresh Vegetables
02 -
1 cup onion, diced
03 -
3 stalks celery, sliced
04 -
2 large carrots, sliced or diced
05 -
2 cloves garlic, smashed and minced
06 -
Fresh parsley, for garnish
→ Pantry & Liquids
07 -
2 tablespoons oil, divided
08 -
1/2 cup red wine (or 3 ounces tomato paste)
09 -
1 cup diced tomatoes (canned works fine)
10 -
6-8 cups beef broth
11 -
1 cup uncooked barley (hulled or pearl, not instant)
12 -
Worcestershire sauce to taste (optional)
→ Seasonings & Herbs
13 -
1 teaspoon salt, or to taste
14 -
1/2 teaspoon black pepper, or to taste
15 -
3 bay leaves
16 -
2 sprigs fresh thyme and rosemary (or 1/2 teaspoon dried)
# Instructions:
01 -
Pat your beef cubes dry with paper towels and season them well with salt and pepper. This helps them brown better.
02 -
Heat oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides until you get a nice crust. Set aside on a plate.
03 -
In the same pot, add a bit more oil if needed. Toss in your onions, carrots, and celery. Let them cook until they start to soften, about 4-5 minutes. Add the garlic and cook for just another minute until fragrant.
04 -
Pour in the red wine (or add tomato paste) and scrape up all those tasty browned bits from the bottom of the pot. If using wine, let it reduce by half.
05 -
Return the beef to the pot. Add your tomatoes, beef broth, barley, bay leaves, and herbs. Season with salt and pepper. Bring everything to a boil, then reduce to a gentle simmer. Cover and let it cook for 1-1.5 hours, until both the beef and barley are tender.
06 -
Fish out the bay leaves and herb sprigs. Give it a taste and adjust the seasonings. Add a splash of Worcestershire sauce if you'd like. Serve hot with a sprinkle of fresh parsley on top.
# Notes:
01 -
The stew will thicken as it sits since the barley continues to absorb liquid. Have extra broth on hand for leftovers.
02 -
This recipe can be made in a slow cooker (6-8 hours on low) or Instant Pot (25-30 minutes on high pressure with 10-minute natural release).