Soups & Stews
Classic Beef and Barley Stew
Tender beef chuck, pearl barley and root vegetables simmered in a rich, savory broth.
- Prep
- 25 mins
- Cook
- 2 hrs
- Total
- 2 hrs 25 mins
- Serves
- 6
- Level
- Easy
Browning the beef in batches builds the deep flavor, so do not crowd the pot. Pearl barley cooks right in the stew and thickens it as it goes. The stew keeps thickening as it sits, so thin leftovers with a splash of broth when reheating.
Ingredients
Serves 6
Directions
- Pat the beef dry and season with 1 teaspoon of the salt and the pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
- Brown the beef in two batches, 2 to 3 minutes per side, until deeply browned. Move each batch to a plate.
- Lower the heat to medium and add the remaining oil, onion, carrots and celery. Cook 6 to 8 minutes, scraping up the browned bits, until the onion softens.
- Stir in the garlic and tomato paste and cook 1 minute until the paste darkens slightly.
- Return the beef and its juices to the pot with the broth, bay leaves, thyme and remaining salt. Bring to a boil, then reduce to a gentle simmer, cover and cook 1 hour.
- Stir in the barley and simmer, partly covered, 40 to 45 minutes more, until both the beef and barley are tender. Add a splash of water or broth if it gets too thick.
- Remove the bay leaves, taste and adjust the salt, and stir in the parsley before serving.
Tips and make-ahead notes
- Freeze in portions for up to 3 months; the barley will soften a bit, which is fine.
- Add 1 diced parsnip or a few handfuls of frozen peas near the end for variety.
- Barley absorbs liquid in the fridge, so loosen leftovers with broth when reheating.
Nutrition per serving
- Calories
- 410
- Carbohydrates
- 34g
- Protein
- 34g
- Fat
- 15g
- Fiber
- 7g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
