Go Back

Beef and Barley Stew

This hearty beef and barley stew is perfect for chilly evenings, offering a rich flavor and comforting warmth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef stew meat, cubed Look for well-marbled meat for best flavor.
  • 1 cup barley Quinoa can be used as a gluten-free alternative.
  • 4 cups beef broth Homemade broth is recommended for richer flavor.
  • 1 medium onion, chopped Fresh onion enhances the dish's flavor.
  • 2 medium carrots, sliced Fresh vegetables are preferred.
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 each bay leaf Remove before serving.
  • Salt and pepper to taste
  • 2 tablespoons olive oil For browning the beef.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the cubed beef in batches and brown it on all sides.
  2. Once the beef is browned, remove it and set aside. Add the chopped onion, sliced carrots, diced celery, and minced garlic to the pot. Sauté until the vegetables have softened, about 4-5 minutes.
  3. Stir in the barley, beef broth, dried thyme, and bay leaf. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce the heat and cover the pot. Let the stew simmer for about 1.5 to 2 hours.
  5. With a few minutes left to cook, taste the stew and adjust the seasoning if necessary. Remember to remove the bay leaf before serving.

Notes

Beef and barley stew can be paired beautifully with crusty bread or a fresh side salad. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.